Recipe

Butter Chicken Recipe

	Nainajani / All my dishes 8 months, 1 week ago Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants. Prep:4m Cook:3040m Servings:4	Nainajani
	indian chicken butter

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Ingredients

Chicken 800 grams

Lemon juice 1 tablespoon

Kashmiri red chilli powder 1 teaspoon

Salt to taste

Butter 2 tablespoons

FOR MARINADE

Yogurt 1 cup

Salt to taste

Garlic paste 1/2 teaspoon

Garam masala powder 1/2 teaspoon

Kashmiri red chilli powder 1 teaspoon

Ginger paste 2 tablespoons

Lemon juice 2 tablespoons

Mustard oil 2 tablespoons

FOR MAKHNI GRAVY

Butter 50 grams

Ginger paste 1 tablespoon

Green chillies, chopped 4-5

Red chilli powder 1 tablespoon

Salt to taste

Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

Whole garam masala 1 tablespoon

Garlic paste 1 tablespoon

Tomato puree 400 grams

Garam masala powder 1/2 teaspoon

Honey 2 tablespoons

Cream 1 cup

Directions

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. Serve hot with naan or parantha.

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