BUTTER CHICKEN / MURG MAKHANI

Butter chicken/murg makhani is a dish of chicken prepared in a buttery tomato based mild spicy sauce. It is topped with cream which gives it a silky smooth rich texture.

INGREDIENTS

FOR MARINATION

• 1 kg Chicken

• 2 tbsp Ginger garlic paste

• 1/2 tsp Chilly pd

• 1/4 tsp Turmeric pd

• 1 tsp Salt or to taste

• 1 tbsp Tandoori chicken masala pd (optional)

• Oil for frying

FOR GRAVY

• 3 medium Onions

• 1 tbsp Ginger garlic paste

• 1/4 tsp Turmeric pd

• 1/2 tsp Chilly pd

• 2 tsp Coriander pd

• 4 - 5 Tomatoes

• 3 Cardamom

• 3 Cloves

• Small piece Cinnamon

• 3 Bay leaves

• 8-10 Cashews

• 4 tbsp Fresh cream

• Salt to taste

• 2 tbsp Butter

METHOD

1. Marinate chicken pieces with ginger garlic paste, salt, chilly pd, turmeric pd, tandoori masala and refrigerate for 1/2 hour.

2. Slice onions and fry them well keep aside.

3. Heat oil in a non stick pan.

4. Add chicken and stir fry it till half done.

5. Remove and keep aside.

6. In a frying pan broil the tomatoes, salt, cardamom, cloves and cinnamom.

7. Keep the pan covered till the tomatoes turn soft and mushy.

8. Cool down the mixture and blend in the grinder with cashews and fried onions into a fine paste.

9. Heat butter add bay leaves, ginger garlic paste, chilly pd, turmeric pd, coriander pd and give it a stir .

10. Add the tomato onion paste and cook well.

11. Add stir fried chicken and mix it well with the masala till it is well coated for 5 mins.

12. Add water and close the lid and cook for 15 min or till it is done.

13. Top it with cream just before serving .

14. Garnish with coriander leaves.

15. Serve with tandoori naan / chapati / ghee rice.