Butter Chicken (Chicken Makhani)

Serves 5-6
10” round, 3” deep dish with cover
1 chicken (800 gm-1kg) – cut into pieces of your choice (preferably boneless
1 small onion
3-4 flakes garlic
½” piece ginger
4 large tomatoes
1 tsp garam masala, ½ tsp dhania (coriander) powder
½ tsp jeera (cumin) powder
1-1½ tsp red chilli powder (according to taste)
1 tsp sugar
1 tsp kasoori methi (dry fenugreek to taste)
1½ tsp salt (according to taste)
3tbsp cashewnuts – ground to a paste
100  gms (½ cup) beaten malai or cream
tbsp oil
a little orange red colour

GARNISHING

Some kasoori methi, a few cashewnut pieces

1.Cut & blend tomatoes well in a blender to a puree.
2.Grind together onion, garlic & ginger to  a paste.
3.In the dish, mix oil and onion paste.
4.Micro high uncovered 4 minutes.
5.Add tomato puree, garam masala, jeera powder, dhania powder, red chilli powder, sugar, chicken & methi.
6.Micro high covered 6 minutes.
7.Add salt, orange red colour, cashewnut paste. Micro high uncovered 2 minutes.
8.Add malai or cream. Mix well.
9.Micro high uncovered 2 minutes.
10.Let stand 1-2 minutes. Sprinkle methi & cashewnut pieces on top & serve hot.