Butter Chicken

Ingredients:
· 1 kg boneless chicken
· Juice of 1 lime
· 2 tsp Salt / to taste
· 1 tsp Paprika/ chilli powder
· 1 cup fresh yoghurt
· 2 tsps garlic paste
· 1 tsp ginger paste
· 6 cloves
· 8-10 peppercorns
· 1" stick of cinnamon
· 8-10 almonds
· Seeds from 3-4 pods of cardamom
· 3 tbsps canola/ cooking oil
· 2 onions chopped
· 2 tsps coriander powder
· 1 tsp cumin powder
· 1/4 tsp turmeric powder
· 1 can (400g or 14 oz) of tomato paste
· 1/2 litre chicken stock
· 2 tbsps kasuri methi (dried fenugreek leaves)
· 3 tbsps unmelted, soft butter
· Coriander leaves to garnish
· 200 ml cream
· 1 tsp sugar
Preparation:
· Mix the chicken, lime juice, salt, ginger- garlic past,red chilli powder & yogurt in a large, bowl. Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
· Add above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for an hour.
· Bake the chicken on high heat for 10 mins.
· Heat oil in a deep pan on medium heat. Add onions. Fry till pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
· Add tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
· Cook till thick. Add baked chicken pieces & cook for about 3 mins.
· Melt butter in another small pan and then pour it over the chicken.
· Garnish with coriander leaves and cream.