Mix ginger paste, garlic paste, curd, lemon juice, vinegar, coriander powder, cumin powder salt, 1.5 tsp red chilli powder, onion in a bowl
Add chicken and marinate for 2 hour's
Heat 1 tbsp butter in a pan. Add marinated chicken. Cover and cook until tender
In seperate pan, heat 2 tbsp butter. Add red chilli powder, coriander powder, cumin powder, ginger, salt and chopped green chillies
Saute for 2-3 minutes. Add tomato puree and food colouring. Mix well
Cook over medium heat until puree thickens and fat starts leaving sides of the pan
Add puree to cooked chicken along with sugar and cream. Mix well
Cover and simmer for about 15-20 minutes
Garnish with 1.5 tbsp fresh cream, chopped coriander leaves. Top with butter and serve hot
