Butter Chicken V Recipe

Combine the tandoori masala, garam masala, ground cinnamon, ground cloves, ground cumin, 3 tablespoons of natural yoghurt and the salt to form a marinade. Make a couple of slashes in the skin of each chicken piece then place in the marinade, ensuring that the chicken is evenly coated. Set aside for one hour. Heat half the butter in a frying pan and gently brown the chicken pieces, a few at a time. In the remaining butter fry the onion until golden then add the ginger-garlic paste and fry until the oil separates, sprinkling with water as necessary. Add the ground cashews, chilli powder, tomato paste and cook for 10 minutes, add the last tablespoon of yoghurt, whipped cream and once mixed put in the chicken. Simmer, covered for 30-40 minutes until the chicken is cooked through. Garnish with the chopped coriander leaf and serve.