How to make CHICKEN MAKHANI (BUTTER CHICKEN)

INGREDIENTS                               

Chicken 800 gms.

Kashmiri Red Chili Powder 1 tsp.

 Lemon Juice 1 tbsp.

Salt To taste

Marination

Curd (Yogurt) 1 cup.

 Ginger paste 2 tbsps.

Garlic paste 2.tbsps.

Garam Masala powder 1/2 tsp.

 Kashmiri Red chili powder 1 tsp.

 Lemon juice 2 tbsps.

Butter 2 tbsps.

Mustard oil 2 tsps.

Salt To taste

Makhani Sauce

Whole garam masala 1 tbsp.

 Tomato puree 400 gms.

 Sugar/Honey 2 tbsps.

Ginger paste 1 tbsp.

 Garlic paste 1 tbsp.

Red chili powder 1 tbsp.

 Garam masala powder  ½ tsp.

Fresh cream 1cup.

Kasoori methi ½ tsp.

 Chopped green chilies 1 tsp.

Butter 50 gms

Salt To taste

How to make CHICKEN MAKHANI (BUTTER CHICKEN)

Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.

 Hang the yogurt in a muslin cloth for 15-20 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 3 to 4 hours.

 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. Baste it with butter and cook for another 2 minutes. Remove and keep aside.

 Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 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 10 minutes. Add sugar or honey and powdered kasoori methi.

 Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.

 Serve hot with naan or parantha.