Butter Chicken By Chef Team ZZ

• 400 gm boneless Chicken Thigh (cut into strips or cube)

For first marination

• 1 tsp ginger garlic Paste

• 1 tbsp lemon juice

For second marination

• 1/2 cup hung curd

• 1 tsp ginger garlic paste

• 1 tbsp mustard oil

• 1 tbsp Kashmiri red chilli powder

• 1/2 tsp garam masala powder

• 1/2 tsp coriander powder

• 1/4 tsp cumin powder (jeera powder)

• 1 tsp kasuri methi powder (dried fenugreek leaves powder)

• salt to taste

For gravy

• 500 gm ripe tomatoes

• 75 gm onion

• 4 tbsp butter

• 1 bay leaf (tej patta)

• 5 - 6 cloves (long)

• 3 - 4 green cardamom (hari elaichi)

• 1 black cardamom (kali elaichi)

• 1/2 mace (gada)

• 1 inch cinnamon stick (daal chini)

• 12 - 15 cashews (kaju)

• 1 tsp fennel seeds (sauf)

• 6 - 7 garlic cloves

• 1 inch ginger

• 1 tbsp Kashmiri red chilli powder

• 1 - 2 green chillies

• 1 tbsp roughly chopped coriander stems

• water as required

For finale cooking

• 2 - 3 tbsp butter

• 1 tbsp oil

• 1 tsp Kashmiri red chilli powder

• 1/2 tsp garam masala powder

• 1 tsp kasuri methi

• cooked chicken tikka

• 2 tbsp fresh cream

For dum

• charcoal

• ghee

For garnish

• fresh cream

• coriander leaves

• ginger julienne