Ingredients

• Curry Cut Chicken – 1kg
• Riwayat Butter Chicken Paste – 1btl
• Butter – 30gm
• Fresh Cream – 150ml
• Chopped Coriander – 25gm

Chicken Marination

• Thick Curd – 100gm
• Cumin Powder – 5gm
• Red Chilli Powder – 5gm
• Coriander Powder – 5gm
• Salt 4gm

Marination:

• Mix all ingredients for margination & Marinate the chicken for 1 – 2 hours
• Cook the chicken in oven/tandoor/grill till ¾  done

Butter Chicken:

• In a pan, heat butter and add butter chicken paste. Add ½ cup of water, fresh cream, stir & cook for 5 – 7 minute
• Add cooked chicken and simmer for 7 – 8 minutes, Garnish with coriander and serve hot. Add water or Cream for extra gravy