Butter chicken (murgh makhani) sauce

1 tsp cumin powder

1 tbs coriander powder

1 tsp red chilli powder

1 tbs paprika

2 tsp kasoori methi

1 tsp sugar

1 tsp salt

2 tsp ginger/garlic paste

Chop and fry half an onion with salt and butter Once gold brown, remove and blend to a paste

In pan used for onions, chop 1 ripe tomato and begin roasting Once tender, remove and blend into a puree

masala

Add a little water to the masala and make a paste

In pan used for onions and tomatoes, add 2 tbs butter Once melted, add 1 tsp lentil flour

Now add onion paste and masala

Cook on medium-low heat for a few minutes Add some milk

Add 1 cup of the tomoato puree

Cover with a lid and let simmer on med-low for 15 minutes

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