Chicken Makhani

Prep Time: 240 Minutes

Cook Time: 30 Minutes

Ready In: 270 Minutes

Servings: 4

Chicken Makhani is also known as Butter Chicken. Source: .

Ingredients:

800 g chicken

1 teaspoon kashmiri red chili powder

1 tablespoon lemon juice

salt

1 cup curds (yogurt)

2 tablespoons ginger paste

2 tablespoons garlic paste

1/2 teaspoon garam masala powder

1 teaspoon kashmiri red chili powder

2 tablespoons lemon juice

2 tablespoons butter

2 teaspoons mustard oil

salt

1 tablespoon whole garam masala

400 g tomato puree

2 tablespoons sugar or 2 tablespoons honey

1 tablespoon ginger paste

1 tablespoon garlic paste

1 tablespoon red chili powder

1/2 teaspoon garam masala powder

1 cup fresh cream

1/2 teaspoon kasuri methi

1 teaspoon chopped green chili

50 g butter

salt

Directions:

1. Skin and clean the chicken.
2. Make incisions with a sharp knife on breast and leg pieces.
3. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
4. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water.
5. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
6. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
7. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
8. Baste it with butter and cook for another 2 minutes.
9. Remove and keep aside.
10. Heat butter in a pan.
11. Add whole garam masala.
12. Let it crackle.
13. Then add ginger-garlic paste and chopped green chillies.
14. Cook for 2 minutes.
15. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
16. Bring to a boil.
17. Reduce heat and simmer for 10 minutes.
18. Add sugar or honey and powdered kasoori methi.
19. Add cooked tandoori chicken pieces.
20. Simmer for 5 minutes and then add fresh cream.
21. Serve hot with naan or parantha.

By RecipeOfHealth.com