Butter Chicken

Method

1. Marinate the chicken in yogurt, ginger-garlic paste and spices for at least 30 minutes.
2. Sear the chicken in a hot pan until lightly charred, then set aside.
3. Cook the tomato puree in butter with spices until thick and glossy.
4. Add the chicken and simmer for 10 minutes.
5. Stir in the cream and crushed fenugreek leaves and serve with naan.