Butter Chicken(Murg Makhani)

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Ingredients:
2 tbsp Melted Butter/ghee
1 kg Chicken (boneless preferable)
1 cup cashews
1 cup fresh cream
2 big chopped onions
2-3 dry red chillies
2-3 green chillies
1 tbsp ginger-garlic paste
2 medium chopped tomatoes 
1 tbsp kasuri methi powder
1 tsp nutmeg/jaiphal powder
1-2 tsp tikhalal red chilli powder
1-2 tsp kashmiri red chilli powder
1/2 tsp haldi
2 tsp tomato ketchup
2 tsp sugar
Salt as per taste

Marination:
1/2 cup hung curd
1 tbsp melted ghee
1 tsp paprika/kashmiri red chilli powder
1 tsp tikhalal red chilli powder
1 tsp haldi/turmeric
1 tbsp ginger-garlic paste
1 tbsp Everest Chicken Masala
Salt as per taste

Recipe:
1. Marinate the cleaned chicken and set it aside till we prepare Makhani gravy.
2. Take a kadai, put 1 tbsp of ghee/butter.Once it is heated, add the chopped onions, red chillies, green chillies. Saute well till onions turns soft.
3. Then to this add ginger-garlic paste. Saute again.
4. Finally to this add chopped tomatoes. Saute till oil starts separating from sides.
5. Now it is time to add all masala/spices one by one. First add 3/4 of the amount of kasuri methi powder.
6. Then add nutmeg powder, haldi, both type of red chilli powder, garam masala, sugar.Mix well.
7. To this add tomato ketchup. Keep a check on the spicy content. If the ketchup is spicy you can reduce the red chilli powder accordingly. Mix well
8. Check the taste of the mixture and accordingly add salt as per taste.
9. Saute all the items together for 2-3 mins.
10. Add the cashews to the same mixture and mix well.
11. Let the mixture cool for sometime, till then we work on chicken.
12. Take 2-3 tbsp oil in a Kadai,shallow fry the chicken pieces, however it is optional. Keep it aside, however do not discard the left over oil in kadai as it has chicken flavour.
13. Now blend the above prepared gravy mixture to form a very smooth paste.
14. Once the paste is blended, we need to sieve the whole paste. This step is very much needed to give the makhani the super smooth texture. Once done keep it aside. 
15. Take a same kadai used for frying chicken and add 1 tbsp of ghee/butter and heat it again.
16. Add the smooth paste to kadai and bring it to boil. Keep stirring the mixture so that it does not stick.Once boiled add the fresh cream to the mixture. Also add the remaining kasuri methi powder.
17. Mix it well so the cream gets blended well in the paste. Makhani paste is ready.
18. Finally add the fried chicken to the makhani. Bring it to boil again. Cover and let the gravy simmer till the chicken is soft and done completed. Then switch off the flame.
19. To this you can add butter cubes to make it more buttery(optional).
20. Enjoy it with garam garam roti/phulkas or tandoori naan.

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