Ingredients:
Chicken - 1 kg
Butter - 100 gms
Garlic - 1 tsp, ground
Ginger - 1 tsp, ground
Bay Leaf - 2
Almonds or Cashewnuts - 4 tblsp, powdered
Tomato Puree - 5 to 6 cups
Tomato Ketchup - 4 tblsp
Chilli Powder - 1 1/2 tsp
Garam Masala Powder - 1 1/2 tsp
Salt - as per taste or 1 to 2 tsp
Thick Cream - 5 to 6 tblsp
Green Chillies - few, slit
Coriander Leaves - handful, chopped

Method:
1. Melt butter in a non stick pan.
2. Lightly fry the garlic and ginger.
3. Add bay leaf and powdered cashewnuts.
4. Fry over low heat, stirring continuously, till it turns golden colour.
5. Add tomato puree, ketchup, chilli powder, garam masala powder and salt.
6. Cover pan and cook on medium heat for 10 minutes.
7. Add chicken.
8. Cook for another 10 minutes till the gravy is thick and the chicken is cooked.
9. Transfer it to a serving dish.
10. Garnish with swirls of cream, green chillies and coriander leaves.
11. Serve hot with roti or naan.