Butter Chicken

Heat butter in a pan and sauté ginger-garlic paste until aromatic. Add tomato puree and cook until the butter separates. Stir in red chilli powder, salt, and a pinch of sugar. Crush Rajesh Kasoori Methi between your palms and add it to the gravy to release its rich aroma. Add cooked chicken pieces and simmer for a few minutes. Finish with fresh cream and a little more crushed Rajesh Kasoori Methi. Serve hot with naan or butter roti.