Hands-down it's one of the best butter chicken recipes. A easier way to make restaurant style tandoori butter chicken will leave you wanting more.
Heat 1.5 tsp oil in a frying pan at a low flame, add the previously 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 1 tsp 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 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 amchur, 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.
Garnish with coriander leaves.
Serve hot with chapatti.