Chicken Tikka Masala

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   ["1. Heat a pan over medium high heat. Add approximately 6 tablespoons of kasuri methi. Saute for 2-3 minutes, until you can smell the roasted methi and it changes to a darker color. Remove from flame. When cool, crush with your hands. Set aside. (This will yield 2 tablespoons of roasted kasuri methi required above).", "", "2. Heat the butter in a large, wide pan over a medium flame.", "", "3. When hot, add the cinnamon, cloves and peppercorns. Stir for 10-15 seconds until the spices begin to crackle and turn several shades darker.", "", "4. Now add the ginger juliennes followed by the green chilies. Saute for 5-7 minutes, until the ginger has softened.", "", "5. Add the degi chili powder followed by the garlic paste. Mix well.", "", "6. Now add the chicken and saute on high heat for 5-7 minutes.", "", "7. Add the tomato sauce and cream to the chicken. Bring to a boil. Cover and cook on medium high heat for 5-7 minutes or until the chicken is tender.", "", "8. Add salt to taste, honey, and crushed kasuri methi.", "", "9. Mix well. Serve Hot."]

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