Butter chicken

For marination, take a large bowl and mix together yoghurt, onion paste, green chillies, ginger-garlic paste, sugar, salt, green cardamoms, black cardamoms

Add pieces of raw chicken in the bowl and mix well. Allow the chicken to marinate for 4-5 hours.

Once the chicken is well marinated, roast it in a apn or oven till its 3/4th done.

Now, heat little butter in a pan over moderate flame. Add bay leaves, cloves, cinnamon, red chillies, and crushed coriander seeds and saute for half a minute

Now in the same pan, add a bit of onion, red chilli powder, coriander powder, kasoori methi powder and tomatoes. Sauté them for 5 minutes and once done, transfer the mixture in a blender to make a puree.

Heat the remaining butter in a pan. Add the pureed mixture and bring it to a boil. Add marinated chicken pieces, salt, fresh cream, and mix well.

To make sure that the consistency is not too thick, add some water to the mixture.

Now add sliced green chillies, crushed fenugreek leaves and let it simmer for few minutes. Bring it to a full boil.

Turn off the flame, add fresh cream and stir.

Transfer it to a serving bowl and serve with paratha.