For the gravy:

  1. On a medium flame, heat 4 tbsp butter in a pan. Add the grated onions and cook until the onions turn golden brown.
  2. Now lower the flame and add the ginger garlic paste and stir fry for few seconds or until the paste starts sticking to the pan.
  3. Next add the ground tomato and the butter chicken masala powder mixed with 1⁄2 a glass of water, tomato paste, salt, crumpled kasoori methi and cook on a low flame for 10 min or until the oil floats on top and the gravy is thick.
  4. Now add the cream and the almond/cashew nut paste and cook for another 3 min.
  5. Remove from flame and set aside.

For the butter chicken:

  1. In a kadai, add 1 tbsp butter and on a low flame saute the marinated chicken pieces.
  2. Cook the chicken pieces until it’s done and the moisture dries out (about 8 to 10 min). Do not overcook it.
  3. Remove from flame and add the chicken pieces to the tomato gravy and simmer the gravy with the chicken pieces for a few min.Garnish with cream and melted butter.
Serving Suggestion

Serve hot with the Indian breads or rice..