How to make chicken butter masala

Ingredients:

• 1 kg boneless chicken skin removed
• Salt to taste
• 1 tsp. red chilli powder (adjust to suit your taste)
• 6 cloves
• 2 tsps. cumin seeds
• 8-10 peppercorns
• 1" stick of cinnamon
• 2 bay leaves
• 8-10 cashew nuts
• Seeds from 3-4 pods of cardamom
• ½ cup fresh cream
• 3 tbsps. vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps. garlic paste
• 1 tsp. ginger paste
• 2 tsps. coriander powder
• 1 tsp. cumin powder
• 1/4 tsp. turmeric powder
• 400g/ 14 oz. of chopped tomatoes, ground into a smooth paste in a food processor
• 2 tbsps. kasuri methi (dried fenugreek leaves)
• 75g butter
• Salt to taste
• Coriander leaves to garnish

Preparation:

• Mix the chicken with salt and red chilli powder, ginger garlic pastes, coriander powder in a large, non-metallic bowl. Cover and allow marinating for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add some cumin seeds, add the onions. Fry till a pale golden brown in colour and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in colour).
• Now add the tomato paste, kasuri methi and remaining part of the spice, powder cashew nuts mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with rice or nan.