Heat oil in a wok.
Add ginger-garlic paste and chicken.
Fry till chicken changes colour to golden brown.
Add butter to chicken in the pan and then add blended tomatoes.
Stir on heat for 2-3 minutes.
Add red chilli powder, turmeric powder, curry powder, salt and stir lightly till oil separates. Add kasturi methi.
Slowly add cream. Add ginger juliennes and cover with lid for few minutes.
Garnish with green chillies, green coriander and serve with boiled rice.
Key Ingredients: vegetable oil, butter, ginger, garlic, chicken, tomato, red chilli, turmeric, salt, dried fenugreek leaves, cream, green chillies, coriander leaves, curry leaves