Butter Chicken

Ingredients
. 500 gm tomatoes
. 200 gm cashew nuts
. 5 gm green cardamom
. 10 gm fennel seeds
. 100 gm watermelon seeds
. 100 gm butter
. 5 gm ginger, finely chopped
. 1-2 cloves garlic, crushed
. 250 gm barbequed boneless chicken
. 1 tsp chilli powder, to taste
. Salt, to taste
. Pinch of dried fenugreek leaves
. 100 ml cream
Method
Put tomatoes, cashew nuts, green cardamom, fennel seeds and watermelon seeds in a pan and heat through until the tomatoes are well softened. Let the mixture cool then purée in a blender; and strain.
In a pan, add 2-3 tsp of butter and sauté the ginger and garlic along with the shredded barbequed chicken for two mins. Add the tomato mix and cook for 15-20 mins.
Add chilli powder and salt to taste.
Add the remaining butter at the end and sprinkle with some dried fenugreek leaves.
Garnish with cream, season and serve.

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