Mukhani Chicken ( Butter Chicken)

• Sauce
• tablespoon garam masala↗1 tablespoon
• cups tomato puree↗2 cups
• tablespoons sugar or 2 tablespoons honey↗2 tablespoons
• tablespoon ginger paste1 tablespoon
• tablespoon garlic paste↗1 tablespoon
• tablespoon red chili powder↗1 tablespoon
• teaspoon garam masala powder↗1⁄2 teaspoon
• cup fresh cream↗1 cup
• teaspoon kasuri methi1⁄2 teaspoon
• teaspoon green chili↗1 teaspoon
• tablespoon sweet butter↗1 tablespoon
• teaspoon salt↗1 teaspoon
• Marination
• cup curds (Yogurt)↗1 cup
• tablespoons ginger paste2
• tablespoons garlic paste↗2
• teaspoon garam masala powder↗1⁄2
• teaspoon kashmiri red chili powder↗1
• tablespoons lemon juice↗2
• teaspoons mustard oil2
• lbs chicken↗2
• teaspoon kashmiri red chili powder↗1
• tablespoon lemon juice↗1

Step-by-step instructions

1. 1

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

2. 2

   2. 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.

3. 3

   3. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.

4. 4

   4. 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.

5. 5

   5.Heat butter in a pan. Add whole garam masala. Let it crackle.Once crackle remove and put in coffee grinder.

6. 6

   6.Add ginger-garlic paste and chopped green chillies. Cook for 2 minutes.

7. 7

   7.Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. .

8. 8

   8.Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.

9. 9

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

10. 10

    10. Serve hot Chicken Makhani with naan or parantha.