Marinade whole peeled potatoes  with garlic, ginger, lemon juice, turmeric power, sweet paprika, next level butter chicken blend and salt. Mix everything well with hands until the marinade is completely coated on potatoes. leave it covered for minimum 6-7 hours or overnight for best results

If making this recipe with paneer/ tofu / soya chaap then you no need to marinate it for 6-7 hours 1-2 hours should be enough, if marinated for too long then possibility is paneer, tofu, they might fall apart after being too soggy.

On a grill plate add oil and roast or grill your marinated potatoes pieces from both sides until almost done / Preheat oven to 200 degree, string your potatoes pieces onto skewers or keep it simple and roast potatoes  on the grill plate for 20 -25 minutes or until its done / you can use your barbeque to cook this marinated potatoes. Once the potatoes are done brush some butter/ ghee on the potatoes pieces and keep it aside until you prepare the Makhni (Butter sauce)

For sauce add butter/ghee/ oil in a pan on a low medium heat

Add chopped onion, sauté for two minutes, add can tomatoes, diced capsicum, turmeric powder, Next level butter chicken blend, salt according to your liking, mix everything together and simmer cook for 5, 6 minutes. After 6 minutes add honey / sugar of your choice, soaked and drained cashew nuts. Cook further for 2-3 minutes and switch off the heat. Recipe for sauce is on the website Next Level Butter chicken

Use a hand blender or mixer to make a fine puree. Make sure lids are tight when blending in a blender as the sauce will be hot or let the sauce get cool down before you blend it.

In the same pan add butter / ghee, then add sauce, add cooked roasted/ paneer/ tofu/soy chaap, mix well . Simmer and cook for 2-3 minutes then add fresh cream / coconut cream. Give a good mix .

Add fresh chopped coriander serve hot with naan or rice or choose to dip your roasted potatoes and enjoy