Ingredients

• 1 kg - chicken
• 1 tbsp - ginger paste
• 1 tbsp - garlic paste
• 1 tbsp - red chilli powder
• 1 tbsp - salt
• 1/2 cup - yoghurt
• 1 tbsp - orange food colour
• 1/2 kilo - tomatoes
• 50 g - cashew nuts
• 50 g - butter
• Coriander leaves
• Oil to fry

How to Make Butter Ginger Chicken

• Cut the chicken into pieces.
• Marinate the chicken with yoghurt, ginger paste, garlic paste, salt and orange colour. Keep it aside for 2 hours.
• Heat oil in a kadai and fry chicken pieces in it like pakodas.
• Make a paste of tomatoes.
• Heat the butter in a non-stick pan and add powdered cashew nuts to it. Fry until they turn brown.
• Add tomato paste and stir.
• Add chicken pieces and some water. Let the mixture boil.
• Garnish with coriander leaves.
• Serve hot with chapathi or puri.