Butter Chicken

Pour oil in a pan and fry ginger-garlic paste in it.

Add chicken pieces to it and saute them until they are tender.

Fry tomato paste, red chilli, cumin powder and butter.

Then add cream to it.

Cook the chicken on slow flame, until it’s done and the water driese up.

Garnish with coriander and ginger.

Serve with chapatti.

Chef's tip: If you want to thicken cream, just add two or three drops of lemon juice while beating it.