How do I make it?

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1. Wash the chicken well and pat dry

2. Take a blender and blend the ginger and garlic into a paste.

3. Squeeze the lemon

4. Add salt, pepper, chilli powder, turmeric, corainder powder, 1 tbsp melted butter and lemon juice to the chicken and mix well.

5. Keep the chicken marinated for 20 mins

6. In the meantime take a plan and melt 1 tbsp of butter

7. Roughly chop the onions, tomatoes and green chillies

8. Now add onions and green chillies and sautee till onions turn golden brown. Keep the flame a medium

9. Add tomatoes and cook till the tomatoes lose all of the water. This is a critical step, make sure all of the water evapourates from tomatoes before you move to the next step. Your tomatoes will become like a thick paste when they are done

10. Add curry leaves and stir for couple of minutes.Turn off the flame

11. Keep the pan aside and let it cool down

12. Now take another pan and add the marinated chicken.

13. Cook the chicken for about 25-30 mins with lid on on medium heat. Keep stirring it every 5-10 mins. The chicken should be half-cooked by now.

14. Take the contents of the pan from step 11 and blend in a blender into a paste. Do not discard the pan

15. Heat 1 tbsp of butter and add the blended mixture back to the pan

16. Add heavy cream and cilantro and cook for another 20 mins or till the chicken is well cooked, on medium heat. Keep the lid on.

17. Serve your Roasted Chicken Curry with Indian Paleo Roti (See Recipe) or Cauliflower Rice (See Recipe) and Love