Recipe : 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

Method :

  • 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.

Author :

Unknown, Someone on the NET