marinate chicken with yoghurt, red chilli powder, ginger garlic paste, salt & lemon juice and keep aside for 20 minutes.

dice the tomatoes and put into a pan. add two cups of water, add ginger, garlic, bay leaves, salt and boil for 20 minutes once boiled mash the sauce up and sieve through a fine strainer.

pre heat the oven at 160°c and cook the diced and marinated

chicken for approximately 15 minutes. add the tomato sauce to a pan and simmer along with the dried fenugreek leaves, red chilli powder, butter and cream. add the chicken tikka to the sauce and simmer for 5-7 minutes.

soak the basmati rice for 10 minutes in cold water. boil 1 litre of water in a pan, add rice and boil for another 5-7 minutes. drain the rice and serve hot with butter chicken.

add 100 grams of diced cottage cheese to the sauce instead of chicken tikka.

trim and wash chops, put in a mixings bowl, add ginger garlic paste and salt . keep aside for at least half and hour.

in another mixing bowl make a marination with yoghurt red chilli powder, achari masala, salt and mustard oil. put lamb chops in mari nation for at least one hour.

cook in charcoal clay oven, sprinkle chaat masala, fresh lemon juice and serve with fresh garden leaves.

chop onion and tomatoes, wash and dice aubergine.

heat oil in a pan, add chopped onions and cook it until golden brown in colour.

add ginger garlic paste and cook for another 2 to 3 min.

add rest of the spices, salt and lemon juice. add chopped tomatoes and simmer for another 2 to 3 min.

now add diced aubergines and simmer for another 15 to 20 min.

sprinkle chopped coriander leaves on top and serve hot with rice or naan.