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2 tablespoons of butter
1 large onion
¼ teaspoon of cinnamon (optional)
2-3 cloves of crushed garlic
2 teaspoons of grated ginger
1 teaspoon of ground turmeric
1 tablespoon of ground coriander
2-3 teaspoons of chilli powder
50g tandoori masala powder
400-500 grams of skinless, boneless chicken thighs or breasts (chicken on the bone, this will probably be 800 g)
100-200g tomato paste
100g full cream
1 small lemon or lime
½ cup of unsweetened yoghurt

Procedure
Trim and cut the chicken into small cubes. (Cooks who prefer chicken on the bone, put long thin slices laterally into the chicken)
In a big bowl add Tandoori powder, yogurt and squeeze in lemon juice. Massage this well with your hands so that all the chicken is evenly covered in the Tandoori powder. Cover and put aside for at least ½ an hour.
With a clean knife or electric chopper slice the onions very finely.
Heat a large saucepan or frying pan for 5 minutes or until evenly hot (whichever is first).
In the pan melt 2 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft and starting to brown, stir in the crushed garlic and ginger. Then add the turmeric, chili and coriander, and sauté over a medium heat.
Add the cubed chicken and sauté, stirring constantly until the chicken has turned white. This doesn’t take long so make sure you don’t overcook the chicken.
Pour in the tomato paste. Mix thoroughly. Add the cream and heat through. After adding the cream and stirring, you may add additional tandoori masala. About 3-5 tablespoons full is generally sufficient.
Cover and simmer for just over 10 minutes.

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Butter Chicken (indian style)

Ingredients

Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2″ pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
ginger & garlic paste - 2 tspns
onion - one chopped
turmeric powder- 1/4 tsp
chilly powder - 2 tsp
coriander powder- 1 tspn
orange colour - 1 1/2 tsp
butter - 3 tspn
oil - 2 tspn
tomato puree - 2 tomatoes blended smoothly

Method:

1. Fry onions in oil till transparent.
2. Add cinnamon and let it fry.
3. Then add ginger & garlic paste along with a little water.
4. Stir continuously.
5. Add turmeric, chilly, coriander powder with salt and mix well.
6. Pour in tomato puree, cashew & almond paste - mix well with water.
7. When it starts to boil add the chicken which should be mixed with a little colour.
8. Then add sufficient water for the chicken to boil.
9. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.