Cube chicken. Wash and drain Then add garlic, dhana jeeroo and a pinch of arad (Turmeric). Heat ghee (Clarified butter). Sauté about a quarter onion chopped fine until slightly golden. Then add in chicken and leave to braise for a bit. Then add in 1 small sachet tomato paste, about 3 tablespoon aminahs butter chicken masala, and a teaspoon of tandoori spice (optional but I left it out this time). You can also add a teaspoon of coconut powder but I never. Leave to cook for about 15 minutes. Then I added half a cup of fresh cream and left it on low heat for a while. Adjust salt. Add in chopped dhania (coriander).
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Aminahs wonder spice butter chicken
(Recipe inspired from the recipe on the butter chicken masala bottle)