Butter Chicken

Method

1. Cut chicken into small pieces and marinate in yoghurt and half of Ferns’ Butter Chicken Paste for an hour.
2. Grill in an oven on medium heat till cooked.
3. Heat butter in a pan; add cashew paste.
4. Sauté well.
5. Add tomato purée and garlic paste, the remaining Ferns’ Butter Chicken Paste and sauté well.
6. Add grilled chicken pieces and salt to taste & heat through.
7. The chicken should be well coated with the gravy.
8. Garnish with cream and crushed dry fenugreek leaves.