Butter Chicken| Murg Makhani|Chicken Makhani

In a bowl, take curd along with ½ tbsp. of red chili powder, 1/8 tbsp. turmeric powder, 1/8 tbsp. garam masala, ¼ tbsp. ginger-garlic paste and salt. Whisk and add chicken pieces. Combine well.

Cover with cling and leave this in fridge to marinade for 1-2 hours.

Thoroughly wash and soak dry fenugreek in lukewarm water. Set aside. Add oil to heavy bottom cooking pan and drop in sliced onions. Sauté for 1-2 minutes. Adding pinch of sugar gives nice caramel color to onions.

When the onions turn nice golden, add chopped tomatoes. Cook until soft and add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala and salt.

Saute till the spices are well combined, nearly for 1-2 minutes. Take it off the flame and leave it to cool. Then grind to smooth paste.

Take a heavy bottom cooking vessel/pan and add oil to it. Drop in the marinated chicken pieces. Fry till chicken pieces turn tender. Remove onto kitchen tissue and set aside.

In the same pan add butter along with bay leaf. When the butter soaks up the aroma of bay leaf, remove it and add above ground paste along with cashew nut paste (check 'Tips'). Saute on medium flame till oil starts to leave masala.

Add in fried chicken pieces. Stir until the chicken pieces are completely coated with masala. On low flame, cook covered for 5 minutes. Add kasoori methi and stir in ¾ cup of water. Stir and cook for another 4-5 minutes. Check for salt.

Add fresh cream and turn off the flame. Garnish with fresh minced coriander leaves and serve.