Butter Chicken - Indian Recipe

Ingredients:
 

900 g full-fat yoghurt6 garlic cloves1 cm square of fresh ginger2/3 tsp red chillipowder or paprika1/4 tsp coriander powder1/2 tsp cumin powder1/2 tsp garam masala powdera tiny pinch of tandoori colouring (optional)1/2 tsp salt2 tsps limejuice
Cooking Method:
 

Prepare the marinade. Place the yoghurt in a piece of cheesecloth and hang to allow the whey to drip away.Puree the garlic and ginger in a blender. Add this and the marinade spices, salt and lime juice to the yoghurt and mix well.Scald the tomatoes for the makhani sauce and peel off the skin. Reduce to a semi-pulp with a fork or potato masher. Put the kashuri into a grinder and reduce to a powder.Make gashes in the chicken if using pieces on the bone. Marinate the chicken in the yoghurt mixture for at least 1hour,preferably 2; for best results leave overnight.When ready to cook, heat the oil in a large, thick-bottomed skillet and put in the chicken with the marinade. Cover and cook over a low heat until done. Turn the chicken over during cooking.Put the tomato pulp into a frying pan and cook for 5 minutes or so until the liquid has evaporated slightly.Add the chilled butter and paprika;after the butter has melted, let it cook for just 1 minute. Taste. If it is not sour, add a few drops of vinegar. Add the kasuri methi, garam masala powder and salt to taste. After 30 second, add the cream and stir. The sauce is now ready. Pour it into the skillet and mix well with the chicken. Serve immediately.