Lahori Butter Murgh

Ingredients
Chicken boneless 1/2 kg
Yogurt 1/2 cup
Red chili powder 1 tsp
All spice 1 tsp
Ginger garlic 1 tsp
Salt 1 tsp
Oil 1/4 cup
For Masala
Butter 3 oz
Oil 2-3 tbsp
Cumin seeds 1 tsp
Onion chopped 1 cup
Ginger garlic 1 tbsp
Tandoori color 1 pinch
Whole spice 1 tsp
Sugar 1 tbsp
Salt 1/2 tsp
Tomato puree 1/2 cup
Cream 1/4 cup
Milk 1/4 cup
Corn flour 1 tsp
Kasoori meethi (fenugreek) 1 tsp
Green chilies chopped for garnish
Cooking Instructions
Marinate chicken with yogurt, red chili powder, all spice, ginger garlic and salt and marinate for 30 minutes.
Now heat oil and fry chicken is ready.
For masalay
Now heat 2-3 tbsp oil in wok, put butter, cumin and onion and fry for 5 minutes.
Then mix ginger garlic paste, whole spice, tandoori color, sugar and tomato puree and cook it nicely.
Now add 1 cup water in cooked chicken, cream and milk mixture.
Then garnish with whole spice, kasoori meethi and green chilies and serve with naan.