Murgh makhani

1 kg chicken

1 1/2 tbsp tandoori masala/ tikka masala, 1/2cup pureed onion  1tsp red chilli powder, 2 tsp salt, 2tbsp lemon juice, 1/2 tsp zeera powder and 1tbsp ginger and garlic paste, 5 tbsp yoghurt. Leave for at least half an hour and shallow fry till the chicken is done and develops a reddish colour.  For the gravy,  take 1 tbsp of butter and a few drops of oil so that the butter doesn't burn. Add whole cumin seeds and 1/2 tbsp ginger and garlic paste. Paste of 10 cashews. Add in the tomato puree (for 1kg chicken take 6 medium sized tomatoes)  now add in the 1/2 tsp red chilli powder, 1/2 tbsp garam masala powder and cook for some time. Now add 3 tbsp  tomato ketchup. You can add some sugar now to balance the flavors. Now add the chicken and just fry for a few minutes. Add in 1 tetra pack of full cream, add in 1 tsp kasuri methi

Murgh Lababdar

Serves 2, takes an hour to prepare

250 grams chicken
2-4 tbsp oil
1/2 tsp ground back pepper
1/3 tsp red chilli powder
1/2 tsp dhanya powder
1/3 tsp ground green cardamom
1/2 tsp salt
1/5 tsp turmeric powder
1/3 tbsp honey
3 strong green chillies, chopped
1/3 cup sliced onions
1 tomato, cut in thin rings, or, finely chopped
1/2 cup tomato paste
1/3 cup tomato ketchup
1 1/2 tbsp flour (aata or maida)
100 grams grated cheddar cheese
2/3 tbsp kasuri methi
2/3 to 1 cup fresh cream
1 1/2 tbsp or more fresh coriander, chopped

Heat oil in a pan. Once hot, put in the chicken pieces and turn the flame to medium, add the ingredients till onion, let the color of the chicken change. Turn the heat to low, cover the chicken until slightly cooked. About 15 minutes. Stir carefully as to not break the chicken pieces, add the tomato ingredients and the flour, cook on low heat and let meat incorporate the spices. Cover and cook for another 25 minutes. Add the grated cheese and stir well, if the gravy is too thick and is sticking to the bottom of the pan, add 1/3 cup of milk and stir till mixed. Add the kasuri methi. Do not mix.
Right before serving, take the pan off the flame and stir in the fresh cream till evenly blended in the gravy. Don't add the cream while still on the flame. Check for the salt-spice balance and adjust accordingly. Sprinkle the coriander. Serve with naan or rice.