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Marinate 750 grams chicken with 2 tablespoons yogurt, 1 tablespoon tomato purée, 2 tablespoons lemon juice, 2 teaspoons all purpose seasoning, 2 teaspoons paprika, ½ teaspoon turmeric, 1 tablespoon crushed coriander, 1.5 teaspoons garam masala, 1 teaspoon kasuri methi, salt, and optional orange food colour for minimum 1 hour or overnight
Heat 1 tablespoon oil and 30 grams butter in a pot on medium to high heat
Grill the marinated chicken from both sides until cooked through
In the same pot, add 2 tablespoons oil and 60 grams butter
Add 2 chopped onions and cook until softened
Add 2 tablespoons ginger and garlic paste and cook for 1 minute
Add ¾ can of tomatoes (or 4 fresh tomatoes) and transfer to blender to make a fine purée
Heat 1 teaspoon oil and 20 grams butter in the pot on low flame
Add 1 teaspoon red chilli, 1 teaspoon paprika, ⅓ teaspoon turmeric, 1 tablespoon all purpose seasoning, 1.5 teaspoons crushed coriander, and salt
Fry the spices for 1 minute on low flame
Add the tomato purée and cook for 1 minute
Add ½ cup double cream and mix well
Cover and cook on low flame for 5 minutes
Add the grilled chicken to the gravy
Sprinkle kasuri methi on top
Cover and cook on low flame for 5 to 7 minutes
Garnish with fresh coriander and a splash of fresh cream
Serve hot with naan or roti