Chicken Makhni

• Chicken: 1 kg, boneless and skinless, cut into small pieces
• Oil: 2 tablespoons
• Butter: 2 tablespoons
• Onion: 1 large, finely chopped
• Ginger-garlic paste: 1 tablespoon
• Green chili peppers: 1-2, finely chopped
• Tomatoes: 2 medium-sized, finely chopped
• Cashew nuts: 1/2 cup, soaked in water for 30 minutes and then ground to a paste
• Heavy cream: 1/2 cup
• Yogurt: 1/2 cup, beaten
• Turmeric powder: 1/2 teaspoon
• Red chili powder: 1 teaspoon
• Coriander powder: 1 tablespoon
• Cumin powder: 1 teaspoon
• Garam masala powder: 1/2 teaspoon
• Salt: to taste
• Fresh cilantro leaves: for garnish

1. Heat oil in a pan over medium heat. Add chicken pieces and fry until they are lightly browned. Remove from the pan and set aside.
2. In the same pan, add butter and onion. Fry until the onions are golden brown.
3. Add ginger-garlic paste and green chili peppers. Fry for a few seconds until fragrant.
4. Add chopped tomatoes and mix well. Cook until the tomatoes are soft and have formed a thick sauce.
5. Add cashew nut paste, heavy cream, beaten yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
6. Add the fried chicken pieces and mix well with the gravy.
7. Cover the pan with a lid and let the chicken makhni cook on low heat for 10-15 minutes, stirring occasionally. Add a little water if the gravy is too thick.
8. Garnish with fresh cilantro leaves and serve hot with naan or rice.

Your delicious chicken makhni is ready to enjoy!