Butter Chicken

Marinate 500 gm chicken with tandoori paste ( 1tsp ginger paste , 1 tbsp garlic paste,1 green chilli, half tsp garam masala, 4 tbsp lemon juice, little coriander , 2 tsp red chilli powder ,3 tbsp tandoori masala powder, 1tbsp kasuri methi ,salt and red colour to fine paste)also apply 5 tbsp hung curd. Let marinate for  few hrs. Remove all excess marinade and grill the chicken in the oven till tender(if you do not have an oven you can simply cook the chicken in a vessel on stove) when the chicken is cooked heat few pcs of coal and grill the chicken on direct flame along with the coals(you just need to give it the charred effect so just grill for few seconds) shread this chciken and keep aside (you can leave the chicken whole if you wish)
For the gravy  heat a kadhai and add some butter and oil add half tsp zeera ,half tbsp ginger paste half tbsp garlic paste , saute and add paste of 2 fist kaju and 1 fist 4magaz (grind it with milk to make fine paste),saute little and add 1 tetra pack of tomato puree (you can use paste of 3 tomatoes but ready puree tastes best) , saute little and add the leftover masala of the chicken , add 1 tsp red chilli powder, 1tbsp kasuri methi, 1tsp garam masala powder , 2 tbsp honey some chopped coriander and salt . Saute for some time then add the chicken and saute, add a 4 tbsp cream and cook for 2 min till oil comes on top . Lastly add more chopped coriander and serve hot with naan and dahi kachumbar.