Butter Chicken

For marination

In a mixing bowl, put 400gms raw chicken pieces and add salt, 2 teaspoon Thillai’s Guntur Chilli Powder, 2 teaspoon ginger garlic paste and 2 teaspoon lemon juice. Mix well.

Refrigerate for about 15-20 minutes.

Now add 1/2 cup curd to the refrigerated mix. Followed by salt, 1 teaspoon ginger garlic paste, 2 teaspoon Thillai’s Guntur Chilli Powder, 1/2 teaspoon Thillai’s Garam masala, 1 teaspoon kasuri methi and 2 teaspoon mustard oil. Mix well and refrigerate again for an hour.

Roast the marinated chicken in an oven for about 30 minutes until it is three-fourth done.

For Chicken Gravy

Heat 2 tablespoon of oil in a pan with butter.

Add 3gms Thillai’s Cloves, 1 cinnamon stick, 1 teaspoon mace and 7 Thillai’s Cardamom. Saute and then add 4 chopped tomatoes, 1 teaspoon garlic and 1 teaspoon ginger. Mix well and then grind well.

In another pan, heat another two cubes of butter, along with ginger garlic paste.

Add the tomato pure made from the mixture. Now add 1 1/2 teaspoon Thillai’s Guntur Chilli Powder, 1 teaspoon kasuri methi, 2  teaspoon honey and finally the roasted chicken pieces. Let it simmer.

Add 1 green chilli, 2 teaspoon Cardamom powder and cream. Mix well.

Serve with a teaspoon of cream over.