The 3 Stages of Making Butter Chicken Masala

Making the chicken tikka:

1. Mix the ginger and garlic with the labneh.
2. Add chilli powder, garam masala powder, chaat masala, lemon juice, salt and mustard oil, and mix well.
3. Marinate the chicken in this mix, and leave it in the fridge overnight.
4. Cook in a charcoal grill or in the oven at 200 degrees for 10 minutes.

Making the gravy:

1. Chop all the ingredients and boil them in a pot until everything is fully cooked.
2. Cool the mix and blend it to a fine paste.
3. Strain this in a sieve with large holes to get a thick gravy.

Finishing the dish:

1. In a pan, add a bit of butter and chopped garlic. When the raw taste of the garlic is gone, add in thegravy.
2. When the gravy starts to boil add the chicken tikka.
3. Add cream and around 100g of butter.
4. Season and add a little honey for that sweet and sour taste.
5. Finish with powdered Kasuri methi.
6. Garnish with a touch of cream and coriander leaves.