Ingredients:

Chicken Tikka Prep -
Ingredients:
600g Chicken Thighs
1 tbsp Mustard Oil
Salt as per taste
1/2 tbsp Degi Mirch Powder
1 tsp Kasturi Methi
1/2 tsp Coriander Powder
1/2 tsp Chicken Powder
1 tbsp Ginger Garlic Paste
2 tbsp Curd

Method:

1. Mix all the ingredients well & marinate for at least 30 mins.
2. Add 1–2 tbsp oil in a pan & roast the chicken until cooked.

Preparing the Butter Chicken Base:

Ingredients:
2 tbsp Oil
2 Bay Leaves
3 Green Cardamoms
1 Onion
350g Tomatoes
1 pod Garlic
2 inch Ginger
50g Broken Cashewnuts
Few Coriander Stems
1 tsp Salt
1 tbsp Degi Mirch Powder
1 cup Hot Water

Method:

1. Heat oil & sauté bay leaves, cardamoms & onion till translucent.
2. Add tomatoes, garlic, ginger, coriander stems, cashews, salt & chilli powder. Mix well.
3. Add hot water. Cover & cook for 10–12 mins.
4. Cool it down & grind to a fine paste.
5. Strain the mixture & keep aside for later use.

Making the Butter Chicken:
Ingredients:
2 tbsp Oil
2 tbsp Butter
1/2 tbsp Ginger Garlic Paste
1 heaped tsp Kashmiri Red Chilli Powder
1/2 tsp Kasuri Methi
1/2 tsp Salt
1.5 cups Water
Salt as per taste
1/2 tsp Garam Masala
1/2 tsp Cardamom Powder
1/2 tsp Kasuri Methi
2–3 tbsp Honey (or as per taste)
Butter
Charcoal
Fresh Cream

Method:
1. Heat oil + butter in a pan . Add ginger garlic paste & sauté for few seconds.
2. Add red chilli powder, kasturi methi, salt & mix well .
3. Add the prepared base paste. Mix well. Cook till it dries up.
4. Pour in water & bring to a boil.
5. Add roasted chicken, salt, garam masala, cardamom powder, kasturi methi, honey & butter. Mix well.
6. Give charcoal smoke for 1 mins for that smoky aroma.
7. Drizzle cream, mix gently & serve hot!
8. Serve with Jeera Rice, Rumali Roti or Naan and Enjoy !!!