Chicken Makhani

Who doesn't love some chicken makhani, right? Especially from Sabri Nihari in Chicago...mmm. So I searched and searched online for a good recipe and found one I guess I like more than the rest. This, of course, is MY version of it. BUT if anyone has a better, more authentic recipe please share!! Thanks!

Ingredients:

1 lb chicken breast, cup up into small pieces
about a half a stick of butter
1 tbsp tandoori masala
2 tbsp ginger-garlic paste
1/2 tsp garam masala powder
2 green chilies
1/2 tsp red mirchi powder
1/2 can of tomato paste
about 1 cup or so of heavy cream
1-2 tbsp Kasoori Methi leaves
a pinch of sugar
salt to taste

A lot of the recipes called for marinating the chicken in yogurt and spices and then grilling or broiling it. Instead, I melt 1/4 stick of butter and add the chicken, tandoori masala, 1 tbsp garlic-ginger paste, and a little bit of salt. When the chicken is cooked, remove and set aside.

In the same pot, add the remaining butter and a little oil if you want, and add the remaining 1 tbsp garlic-ginger paste, garam masala powder and green chilies and cook for a couple minutes. Add the tomato paste and about a half cup of water and cook till it becomes thick. Add red mirchi powder. Add the cream and salt to taste and cook for a minute or so. Throw in the chicken and cook for a minute. It should be a bit thick at this point. Add the sugar and kasoori methi leaves, stir, cover, and remove from heat.