Butter Tandoori Chicken (Gravy)

Take 100 gm chicken pieces, 1/4 tsp red chilli powder, 1/4 tsp dhania powder, 1/4 tsp dry mango powder, 1/4 tsp garam masala , 1/8 tsp black pepper powder, 1/8 tsp haldi, 1/2 tsp lemon juice, 1 tsp ginger garlic paste, 1/4 tsp salt. Marinate well.

Add 1/2 tsp oil and the marinated chicken and allow it to roast well on both sides.

For smoke, burn a piece of coal, keep it in a small bowl and place the bowl in the pan.

Pour ghee over the coal and cover the pan.

Once the smoke settles, uncover and keep aside.

To make the gravy, heat 1 tsp oil in a frying pan, add 1 bay leaf, 2 cloves, 1/4 tsp jeera, 1/2 cinnamon stick, 1 black cardamom and sauté well.

Further, add the cooked chicken, 1/2 tbsp butter and previously made cashew paste.

Fold in 1 tbsp Nestlé A+ Curd, sprinkle 1/4 tsp red chilli powder, 1/4 tsp dhania powder, 1/4 tsp garam masala powder, 1/4 tsp dry mango powder, 1/2 tsp lemon juice, 1/8 tsp black pepper powder and mix well.

Pour in a little water, previously made tomato puree and 1/4 tsp salt.

Once simmering, crumble 1 tsp kasturi methi, mix well and further add in 1 tsp cream.

Take off the flame and transfer to a serving bowl.

Serve hot with chapatti.