Butter Chicken

Butter chicken or murg makhani, paired with naan or lachcha parantha is an ultimate dish to soothe your soul and palate.

Succulent , grilled pieces of grilled chicken in a rich gravy with tomatoes and cashews as it's base known a's Butter Chicken was invented by owner of MOTI MAHAL , Mr. Kundan Lal Gujral. 

                             Ingredients :

For Chicken Tikka:
750 gms. Boneless Chicken Breast (cut into Tikka size)
1 Cup Curd
1 tbsp Ginger - Garlic paste

2 Lemons' juice
3/4 tsp Salt
1/2 tsp Red chilli powder
1/2 tsp Kashmiri Mirch powder (degi mirch)
2 tbsp Oil

1 tsp Kasoori methi
1/2 tsp Garam Masala powder

For sauce:

2 ktbsp Butter
1 Onion(chopped)
2 Tomatoes (chopped)
2 green chillies
1 tbsp Ginger garlic paste
1 Bayleaf 
1" Cinnamon 
1 Black cardamom
2 Green Cardamoms

1 tsp Cumin seeds
2 cups Tomato Puree
1/2 cup Cashewnuts soaked in warm water and blended into fine paste

1 tsp salt
1/2 tsp Red chilli powder
1/2 tsp Paprika
2 tsp Roasted and crushed Kasoori methi
2 tsp Honey
1/2 cup Cream

• 

                       Directions:
1: Mix all the ingredients of marination  in a big bowl.
2: Add chicken and mix well.
3: Keep it in marination for atleast 4 hours.
4: Put chicken pieces on skewers and grill on charcoal bbq often basting it with oil.Keep it aside.

5 : Heat  butter in a thick bottom vessel.
Add Bayleaf,  cinnamon , black and green Cardamom.
6: Add cumin seeds and let it crackle.
7:Add Ginger garlic paste and green chillies.
8: Add roughly chopped onions and cook till translucent.
9: Add chopped tomatoes and cook till it leaves oil.Remove whole spices.
10: Blend it into a smooth paste.

11: Heat butter in a thick bottom vessel and pour the blended gravy.
12: Add tomato puree and Cashewnut paste and cook till it leaves oil .
13: Add salt,red chilli and paprika.
14: Add chicken Tikka and honey and crushed kasoori methi.
15: Add cream and cook for 5 minutes.
16: Garnish with chopped coriander and cream.
17: Serve with naan or Lachcha parantha.