Extra Butter For Captain Cool
    1. Combine the ingredients for margination and marinate the chicken overnight.
    2. Sauté the onions in the butter until translucent.
    3. Stir in the tomato pulp and sauté.
    4. Stir in the spice powders and sauté for 2-3 minutes.
    5. Add a cup of water to this mixture and bring to boil.
    6. Then, take the gravy off the flame and allow to cool.
    7. Sauté the whole spices, nuts, chilies and ginger garlic paste in the remaining butter and sauté for 3 minutes.
    8. Add the chicken and sauté for 304 minutes.
    9. Add the gravy and stir well.
    10. Cook over a low flame until the chicken cooks thoroughly.
    11. Stir in the cream and the off the stove.
    12. Garnish with chopped coriander leaves.