Sig's Friend Butter Chicken from Delhi

• 2 lb boneless chicken
• 14 fl oz full fat yogurt
• 6 clove garlic
• 1/2 inch fresh ginger
• 1/4 tsp coriander powder
• 1/2 tsp cumin powder
• 2/3 tsp red chilli or paprika
• 1/2 tsp garam masala powder
• 1 pinch of tandoori colouring
• 1/2 tsp salt
• 2 tsp lime juice
• 1 1/2 lb tomatoes
• 1/2 tsp kasuri methi leaves(dried fenugreek leaves)
• 3 oz chilled butter
• 1/2 tsp paprika
• 1/4 tsp garam masala
• 1 1/2 oz single cream

1. first prepare marinade, put the yogurt in a piece of cheesecloth and hang to allow the whey to drip.
2. Puree' the garlic and ginger in a blender.Add this and the marinade spices, salt and lime juices to the yogurt and mix
3. scalt tomatoes for makhani sauce peel off the skin.
4. Mash to a pulp.
5. grind fenugreek leaves to a powder.
6. marinade the chicken for at least 2hours in yogurt mixture or over night
7. when ready to cook heat oil in a thick bottomed pan add chicken with marinade.
8. Cover and cook on a low heat until cooked,occasionally turn the chicken
9. IMPORTANT THE MAKHANI SAUCE INGREDIENTS ARE FROM THE TOMATOES ONWARD.
10. put tje tomato pulp into a frying pan and cook for five minutes until liquid has slightly evaporated
11. add the chilled butter and paprika after the butter has melted.
12. cook for just 1minute.
13. Taste if it is not sour add a few drops vinegar.
14. add the fenugreek leaves powder and garam masala add salt to taste.
15. After 30 seconds add the cream and stir.
16. the sauce is now ready.
17. mix well with the chicken.
18. Serve immediately.

chicken, yogurt, clove garlic, ginger, coriander powder, cumin powder, red chilli, garam masala, colouring, salt, lime juice, tomatoes, butter, paprika, garam masala, cream

Taken from cookpad.com/us/recipes/330308-sigs-friend-butter-chicken-from-delhi (may not work)