Butter chicken

Marinate 1/2 kg chicken pieces (bone less) with 2 table spoon tandoori masala, 2 table spoon garlic paste, red colour and enough salt. Marinate for 3-4 hours and bake at 450 degrees for 35 minutes. In a sauce pan, heat 1 table spoon canola oil and sauté 2 large onions (thinly sliced). Stir until onions become transparent and slightly golden yellow. When cool, grind into a fine paste. Boil 1 large tomato (or 2 medium sized) and peel the skin off. Remove seeds and cool the tomato. Blend well. Boil 1 handful of cashews in 1/4 cup water. Let it cool and grind cashews into a fine paste using a blender along with 1/4 cup water and 1/2 cup fresh cream. Blend into a fine paste. Now heat a taws and add 1 table spoon butter. Add the onion paste and cook for fifteen minutes in medium flame. Stir well. Add tomato paste and little water. Mix well and cook for ten minutes. Add 1 table spoon red chilli powder and 1 table spoon kasoori methi. Cook well for 5 minutes.Add 1/2 cup boiled water. Mix well and cook again unit the gravy is boiling. Add chicken pieces and cook covered for 15 minutes in medium flame. Add 1 tsp kasoori methi and 2 tsp garam masala. Cook for 5 minutes. Slowly add cashew paste. Mix well and cook in low flame for 10 minutes. Garnish with coriander leaves, fresh cream, 1 tsp butter and serve hot.