Butter Chicken

INGREDIENTS

1 chicken, disjointed or fillets cubed
1 cup plain yoghurt
250 ml fresh cream
150 gram butter
2 teaspoon chilli powder
2 teaspoon crushed red chillies
2 teaspoon dhanya
2 teaspoon jeera
½ teaspoon tumeric
2 teaspoon salt
1 tablespoon ginger garlic paste
1 onion, sliced
½ cup tomatoe puree
Chopped dhanya for seasoning

METHOD

Mix together the spices, yoghurt and tomatoe puree, smear over chicken and marinate for 3-4 hours.Heat the butter, add onions and saute until light brown and add in chicken.When chicken is nearly done add the fresh cream and chopped dhanya and cook for 5 minutes.Serve with garlic naan or roti.

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