Butter Chicken

Heat butter in a pan and sauté ginger-garlic paste until aromatic. Add tomato puree and cook until oil separates. Stir in salt, cream, and Rajesh Kashmiri Mirch Powder for its rich red colour and mild spice. Add cooked chicken pieces and simmer until the gravy is creamy and well blended. Finish with a drizzle of fresh cream and a pinch of Rajesh Kashmiri Mirch Powder. Serve hot with naan or steamed rice.