Butter Chicken with Secret Spice Mix  

Marinate the Chicken

1. Cut boneless chicken into large cubes. Rinse well and keep drained.
2. Crush the ginger and garlic to a paste.
3. Add this and all other ingredients for the marinade to the chicken and rub well to evenly distribute. Set aside for 10- 15 minutes.

Prepare the Tomato Puree

1.  You can prepare homemade tomato puree as follows, or you can use canned peeled tomatoes, just blend them up to a puree. Some time saved.
2. Wash the tomatoes and add them to a saucepan of water.
3. Bring to a boil and simmer till the skin starts to peel away and the tomatoes are cooked.
4. Drain off the water and peel the tomatoes.
5. Allow cooling. Add the paprika and sieve through a wire mesh for the best results. Then blend to a puree. Set aside.
6. You should have 1 ½ cups of Puree.

Par - Fry the Chicken 

1. You can pan fry or deep fry the chicken till a slightly golden crust is formed. We do not want the chicken fully cooked. The remaining cooking will take place in the gravy. Here I have deep-fried; however, I have pan-fried with the same results.. Just need to watch the chicken more closely. You can also use your oven. Place the chicken on a foil-lined tray. Drizzle with oil, place on top rack in a hot preheated oven(200 c). Broil for 15 minutes, turning once in between and basting with oil. Reserve the drippings to add to the gravy later.
2. Heat oil for deep frying in small batches. Fry in hot oil in batches for just 30 seconds - 50 seconds turning over halfway through, till just bright red but not fully fried or hard. Set aside partially fried chicken.

Prepare the Butter Chicken Gravy:

1. Strain 2-3 Tbsp of the oil used for frying the chicken into a wide nonstick pan/ wok.
2. Add crushed course cumin and allow to sizzle briefly.
3. Add chopped onion and sauté. Allow softening.
4. When the onion is just beginning to change color, add the prepared tomato puree.
5. Cook whilst stirring - till the color of the puree changes to a bright red and oil appears on top.
6. Add the whipped yogurt and stir continuously, reducing the heat so as not to curdle.
7. Add chicken and cook briefly. Allow the chicken to soak up the sauces.
8. Now add the evaporated milk and whipped heavy cream. Allow the oil to separate again.
9. Taste the gravy and add more salt to taste. Also, add Kasuri methi.
10. Add ½ cup of water and bring to a boil.
11. Add a little lime juice along with 3 small whole green chilies and cover the pan. Simmer on low for 5 minutes.
12. Lastly, add some more cream if you like, and sprinkle the garam masala over the top.
13. Add fresh chopped cilantro and serve with naan or rice.

To make the Special Butter Chicken Spice Mix:

1. Add all ingredients to a frying pan (dry) and roast for 2 minutes.
2. Add ½ tsp sea salt & Grind in a coffee grinder to a fine powder. Store in airtight jar.