Murgh Makhni ( Butter Chicken) Recipe

Ingredients

800grams Chicken

800 grams

1 tablespoon Lemon juice

1 teaspoon Kashmiri red chilli powder

Salt to taste

2 tablespoon Butter

For marinade

1 cup fresh Yogurt

Salt to taste

½ teaspoon Garlic paste

½ teaspoon Garam masala powder

1 teaspoon Kashmiri red chilli powder

2 tablespoon Ginger paste

2 tablespoon Mustard oil

For makhni gravy

50 grams Butter

1 tablespoon Ginger paste

4-5 Green chillies, chopped

1 tablespoon Red chilli powder

Salt to taste

½ spoon Dry fenugreek leaves (kasuri methi)

1 tablespoon Whole garam masala

1 tablespoon Garlic paste

400 grams Tomato puree

½ teaspoon Garam masala powder

2 tablespoon Honey

1 cup Cream

Coriander leaves

Method

• Make incisions with a sharp knife on breast and leg pieces of the chicken.
• Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
• Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
• Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done.
• Baste it with butter and cook for another two minutes.
• Remove and set aside.
• Heat butter in a pan.
• Add green cardamoms, cloves, peppercorns and cinnamon.
• Sauté for two minutes, add ginger-garlic paste and chopped green chillies.
• Cook for two minutes.
• Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
• Bring to a boil.
• Reduce heat and simmer for ten minutes.
• Add sugar or honey and powdered kasoori methi.
• Add cooked tandoori chicken pieces.
• Simmer for five minutes and then add fresh cream.
• Garnish with coriander leaves.
• Serve hot with naan or parantha.