Butter Chicken

• 700 g roasting chickens (with bones cut into eight pieces)
• 1 teaspoon red chili powder
• 1 teaspoon ginger-garlic paste
• salt
• 12 kg curds
• 100 g white butter
• 12 teaspoon black cumin seeds
• 12 kg tomatoes, pureed (i usually use 1 kg for extra gravy n also increase amount of butter n cream)
• 12 teaspoon sugar
• 1 teaspoon red chili powder
• salt
• 75 g white butter
• 100 g fresh cream
• 4 sliced green chilies
• 12 teaspoon crushed fenugreek leaves

1. For the marinade,mix red chili powder, ginger garlic paste, salt and curd together.
2. Marinade is ready.
3. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
4. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
5. For the gravy, heat white butter (100gms) in pan.
6. Add black cumin seeds, tomato puree, sugar, red chili powder and salt.
7. Mix it well.
8. Now add the prepared chicken, white butter(75 gms), fresh cream, sliced green chillies and crushed fenugreek leaves.
9. Cook till chicken is done.
10. Butter Chicken is ready to eat.
11. Serve hot with rice or naan.

roasting chickens, red chili powder, gingergarlic, salt, curds, white butter, black cumin seeds, tomatoes, sugar, red chili powder, salt, white butter, fresh cream, green chilies, fenugreek leaves

Taken from www.food.com/recipe/butter-chicken-237702 (may not work)