INGREDIENTS

For the chicken marinade:

• 800g boneless chicken pieces
• 1/2 cup plain yogurt or curd
• 1 tablespoon ginger garlic paste
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 tsp cumin powder
• 1 tsp kashmiri red chili powder
• Salt to taste
• 1 bottle Riwayat Dilliwala Butter Chicken

For the sauce:

• 2 tablespoons butter
• 1 cup of heavy cream
• 1 teaspoon kasoori methi /dried fenugreek leaves
• Chopped coriander for garnish

INSTRUCTIONS

• In a bowl, combine chicken with all of the ingredients for the chicken marinade and marinate it 1-2 hours (or overnight if time allows).
• Heat oil in a large skillet over medium-high heat. When hot, add chicken pieces in batches. Grill them for 5 minutes on each side until they turn brown.
• Heat butter in the same pan. Add Riwayat Butter Chicken paste and saute for 1 minute. Then add water and let it cook for 2 minutes. Keep the flame at low heat and slowly add the cream and crushed kasoori methi leaves and keep stirring.
• Add the chicken pieces into the gravy and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
• Garnish with chopped coriander leaves and serve hot.