• 1kg boneless chicken
• 100g onions chopped
• 2tbsp garlic paste
• 2tbsp ginger paste
• 3tbsp tandoori masala.
• 200g unsalted butter
• 3tbsp tomato paste
• 200g fresh cream
• 100g cashew paste
• 1tsp rocksalt
• 1tbsp dry methi leaves
• 1\2tsp red colour

Marinate chicken with 1\2 garlic ginger paste normal salt and 1\2 tandoori masala for 2 hours.

Then in large frying pan saute the chicken with butter.

In large pan fry onions with butter till golden brown add ginger garlic paste, then add tandoori masala and mix well.

Next add tomato paste and 1 cup water dry methi leaves and rock salt; bring to boil for 5 minutes; add cashew nut paste make thick gravy add chicken stir, finally and last add fresh cream and if needed colour.

Serve with nan or paratha.