Butter Chicken ( Murgh Makhani )

Butter chicken is a world famous dish which come from northern part of Indian. It is one of my favorites dish.

Ingredient for___ 3-4 serving

1/2 kg Boneless chicken
1 tbsp  Lemon juice
Salt to taste
2 tsp Red chilli pwd.
2 tbsp Butter(for braising)
For Marinade
1/2 cup  Hung curd
1 tbsp Ginger
1 tbsp Garlic
1 tsp Kashmiri red chilli pwd.
1 tsp  Garam masala click here
Salt to taste
2 tsp Mustard oil
For Gravy
200 gm Tomatoes
1 tsp Garlic
1 tsp Ginger
1/2 Fresh Cream
1 tbsp  Red chilli pwd
50 ml Butter/ ghee
Salt to taste

Spice bundle

1 no.  Cinnamon stick

1 no. Bay-leaf
2-3 no. Clove
1/2 tsp Peppercorn
2-3 no. Green cardamom
1 no. Black cardamom

1 tsp Kastoori methi( Dry fenugreek leaves)
1 gm honey
Chopped coriander for topping

Preparation

• Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.
• Add the Curd, ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil, apply to the chicken and place into refrigerator for 5-6 hour.

Method

• Now String the chicken pieces onto skewers and cook in the preheated oven for ten to twelve minutes at 200°C or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside.
• Heat the butter in the non stick pan add the ginger and garlic pastes and saute for two minutes. 
• Add the tomato puree, red chilli powder, salt, Spice bundle and half cup of water.
• Bring the mixture to a boil on medium heat . Reduce the heat and simmer for ten minutes. Add the honey, Crushed kasoori methi, cooked chicken pieces. Simmer for 5 to 10 minutes, now remove the spice bundle from the gravy and add the fresh cream and give a mix.
• Garnish with chopped coriander or fenugreek leaves, Serve hot with naan or parantha.