Makhani Chicken

Ingredients

• Tomato (prepare: blend to a very smooth puree) - ½ kg
• Salted butter - 50 grams
• Garlic paste - 1 ½ tablespoons
• Ginger paste - ½ tablespoon
• Cashew nuts (prepare: soak in hot water for 15 minutes, drain & grind to a very fine paste) - 1/3 cup
• Kashmiri mirches - ¼ teaspoon
• Milk - 1 ¼ cups
• Yogurt - 2 tablespoons
• Cream (fresh) - 100 grams
• Garam masala - ½ teaspoon
• Tandoori masala - 1 teaspoon
• Tej patta/Bay leaf - 1
• Sugar - ¼ teaspoon
• Degi mirches - as required

1. Melt butter in non stick pan. Add bay leaf.
2. Stir for a few seconds. Add ginger and garlic paste, cook until liquid evaporates and paste just changes colour.
3. Add fresh tomato puree, cook until the puree turns very dry & fat separates.
4. Add cashew nut paste, stir for a few seconds.
5. Add malai. Add degi mirch to provide a bright red colour (few drops of orange red colour can also be added).
6. Cook on medium heat till fat separates.
7. Remove from fire. Add milk, and enough water (about 1 cup) to get the desired gravy.
8. Mix well. Return to fire.
9. Bring to a boil, stirring constantly.
10. Cover and simmer for 5-7 minutes till the gravy turns to a bright colour.
11. Remove from fire and stir in cream, stirring continuously.
12. Add garam masala tandoori masala, and sugar to taste.
13. Add tandoori chicken. Give one boil on low flame.
14. Remove from fire. Garnish with 1 Tablespoon of fresh cream & slit green chillies.