Butter Chicken

To serve 5 - 6 people. Beat the curds and add all the ingredients. Mix it well. Soak the chicken pieces in the curds for 1-2 hours. Cook in a gas oven or electric oven for 15 minutes on high. Turn the pieces around and cook for another 15 minutes on high. 200g tomato puree 300g fresh cream 1kg grated onions 2 tbsp garlic and ginger paste 1 tsp garam masala 1 tsp chili powder 2 tbsp butter chopped coriander leaves salt to taste Melt the butter. Fry the onions lightly and add the ginger-garlic paste. Add the puree, chili powder and salt. Stir slowly for 15-20 minutes on a low flame until the oil begins to float on top. Mix the cream and cook for 5-10 minutes. Do not boil. Add the garam masala and the coriander leaves. Switch off the gas. Pick out only the chicken pieces from the curds. Add it to the gravy and mix. This dish is delicious to eat with nan, roti or kulcha.