Butter chicken masala & shahi chana (traditional punjabi method)

Ingredients

• 1)

Butter Chicken Masala:

• 1 kg tandoori chicken
• 500 g tomatoes, chopped
• 3 bay leaves
• 1/2 cup - 120 ml water
• 4 tablespoon - 60 g cashew nuts
• 50 g butter
• 1/2 teaspoon - 2 g chilli powder
• 3/4 teaspoon - 4 g salt
• 1/2 teaspoon - 2 g garam masala powder
• 1 teaspoon - 5 g sugar
• 1/2 cup - 120 ml cream or to taste
• 10 g coriander leaves, chopped
• 2 green chillies, chopped finely
• 2)

Shahi Chana:

• 200 g Kabuli chana
• 1 1/2 tablespoon - 22 g chana dal
• 5 flakes - 10 g garlic, crushed
• 1 teaspoon - 5 g ajwain
• 1/2 teaspoon salt
• 3 cups water

For the seasoning:

• 20 ml oil
• 1 1/2 teaspoon - 7 g ginger juliennes
• 1 teaspoon - 5 g cumin seeds
• 1 1/2 teaspoon - 7 g amchur powder or 3 teaspoon - 15 g anardana pomegranate seeds
• 1 1/2 teaspoon - 7 g chilli powder
• 1 1/2 teaspoon - 7 g garam masala powder
• 1 1/2 teaspoon - 7 g salt
• 3 green chillies , chopped
• 10 g coriander leaves, chopped