Butter Chicken

Butter Chicken (Murg Makhani) For Marination 1 kg chicken (preferably boneless) 1 cup hung curd 1 tbsp vinegar or lemon juice 1 tbsp red chilli powder ½ tsp nutmeg pdr ½ tsp ajwain pdr 1 tsp garam masala pdr 1 tsp pepper pdr 2 tsp each of ginger, garlic pastes salt to taste  For the Gravy 1 large onion roughly chopped 8-9 cashew nuts 5-6  tomatoes Ginger-garlic rougly chopped 2-3 green chillies 4 tablespoons butter 1 tablespoon(s) fresh cream 1 tbsp each of coriander pdr, cumin, red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies 2 tbsp tomato ketchup or sugar or honey salt Kasoori methi Coriander leaves Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results. In a vessel cook the onion, tomato, ginger-garlic and cashew nuts with little water. Cool it and remove skin of tomato once cooked. Make a smooth paste of this. Heat half the butter on medium level in a heavy-bottomed pan and add the chicken along with the marinade. Cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat. Or cook the chicken in oven. Cut the cooked chicken pieces into smaller pieces. Heat the remaining butter in a saucepan and add red chilly powder and green chillies and saute. Now add the ground masala and cook for some time. Now add  coriander, cumin and black pepper powders. Add salt. Saute for a few seconds.  Add chicken and saute till fat separates. Add tomato sauce/honey or sugar, cook uncovered on medium level. Add kasuri methi. Stir in the beaten cream and reduce the heat to low. Let it simmer for 2-3 minutes. Garnish with a swirl of fresh cream and finely chopped coriander leaves.Just before serving pour melted butter over the curry.