Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, add the chicken wings/drumettes. Then add ginger garlic paste, salt, chicken powder (or Tandoori Chicken Masala), red chilli powder, oil, and lemon juice. Mix well to coat all the chicken pieces. Marinate for 30 minutes.

2. 2.Prepare Gravy Base

   In a pan, heat some oil. Add sliced onions and fry until softened. Then add sliced tomatoes and cashews, and continue to fry until the vegetables are soft. Transfer the fried mixture to a blender, add milk, and blend until a smooth paste is formed.

3. 3.Half Fry the Chicken

   In a separate pan, heat oil (you can use the oil leftover from frying the gravy base ingredients). Half fry the marinated chicken pieces until they are lightly browned on all sides.

4. 4.Cook the Gravy

   In a pot, heat the leftover oil from frying the chicken. Add garam masala and ginger garlic paste, and sauté for a minute until fragrant. Add red chilli powder and salt, mix well. Now, add the blended onion-tomato-cashew paste to the pot and stir.

5. 5.Combine Chicken and Gravy

   Add Everest Chicken Masala to the gravy and mix thoroughly. Then, add the half-fried chicken pieces to the gravy. Stir to combine the chicken with the gravy. Add lemon juice and 2 cups of water, mix well. Cover the pot with a lid and cook for 15 minutes.

6. 6.Finish the Butter Chicken

   After 15 minutes, remove the lid. Add kasuri methi and fresh cream to the butter chicken. Mix everything gently. Cover the pot again and cook for another 15 minutes to allow the flavors to meld and the chicken to cook through completely.