Butter chicken

Murgh Makhani

Ingredients:

Boneless Chicken - 500 gm

For Marination

Yoghurt– 3/4 cup
Kashmiri chilly powder – 2 tsp
Garam masala –  1 tsp
Salt to taste

For the Gravy
Onion -1 no
Tomato paste – 2 tbsp
Ginger-Garlic finely chopped -1 tsp each
Green chilly finely chopped - 1tsp
Kasuri methi (dry fenugreek leaves) –  1/2 tsp
Kashmiri chilly powder – 1/2- 1 tsp
Cumin powder -1/2 tsp
Garam Masala – 1/4  tsp
Butter – 1 tbsp
Yoghurt - 1 tbsp
Cream – 3 tbsp

Method of Preparation

• Marinate the chicken in the marinade for at least 1 hour, for best results leave overnight. .
• Cover and cook the chcicken on low-medium heat till the chicken is done. Turn the chicken during cooking.
• Now heat oil in a pan and add the finely chopped onions and chopped ginger-garlic,green chilly and saute till light brown.
• Add in all the powders, switch off the fire and keep aside to cool.
• Once cool, blend them in a mixer with the tomato paste to a paste.
• Add this paste to hot melted butter. If you want the gravy thinner add little water and cook on a medium flame, bring to the boil.
• Add cooked chicken pieces. Simmer for few minutes and then add fresh cream,add yoghurt(optional), stir in and turn the fire off.
• Garnish with some cream and coriander leaves.
• Serve hot with Naans or rotis

Luv,
Roshu