Murg Makhani /Butter Chicken

1.Chicken-800gms 
   Yoghurt-4tbsp
   Ginger-garlic paste-1tbsp
   Lemon juice-1tbsp
   Turmeric powder-1/4tsp
   Kashmiri chilly powder-1tsp
   Garam masala Powder-1/2tsp
2.Butter-1tbsp
   Onion-2
   Tomato-2
   Ginger garlic paste-1tsp
   Chilly powder-1tsp
   Almond/Cashew nut-a handful (soaked in water for 15 minutes)
3.Butter-1tbsp
   Cardamom-2
   Cloves-2
   Cinnamon-1stick
   Pepper corns-1tsp
4.Coriander leaves (chopped)-2tbsp
5.Sugar-1/2tsp
6.Fresh cream-2tbsp

• Marinate chicken with turmeric powder, chilly powder, garam masala, yoghurt ,ginger-garlic paste, lemon juice and salt.Keep it aside for an hour.
• Heat 1tbs butter in a pan and saute onions unil translucent.Add ginger garlic paste and saute well another 2 minutes.Add chilly powder and fry for a minute.Now add tomatoes and saute until tomatoes turn soft.Add almonds /cashew nuts and remove from heat.
• Cool completely and grind it into a smooth paste.
• Heat 1tbsp butter in a kadai and fry cardamom ,cloves,cinnamon and pepper powder.Add ground paste,3/4cup water,sugar and salt.
• When it starts boiling Add marinated chicken and coriander leaves.
• Cover and cook on medium heat until desired consistency is reached.
• Switch off flame and finally add fresh cream.Mix well
• Garnish with fresh cream and coriander leaves.
• Serve with chapathi ,rice, parathas, naan,etc