Raminder Bakshi

Butter chicken (also called murgh makhani) is an Indian dish from Punjab, popular in countries all over the world. The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire. Butter chicken is usually served with naan, roti, parathas or steamed rice.

Things you need

Marination

How to go about doing it?

1. Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
2. Apply a mixture of red chili powder, lemon juice and salt to the chicken and leave it aside for half an hour.
3. Remove whey of Curd/Yogurt by hanging it in a muslin cloth for 15-20 minutes.
4. Mix red chili powder, salt, Ginger Paste, lemon juice, Garlic Paste, Garam Masala Powder and mustard oil to the yogurt.
5. Apply this marinade onto the chicken pieces and refrigerate for 3-4 hrs.
6. Put the chicken on to the skewers and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 8-10 minutes or until almost done. Baste it with butter and cook for another 2 minutes. Remove and keep aside.
7. Heat butter in a pan. Add Whole Garam Masala. Let it crackle, then add Ginger paste, Garlic paste and chopped green chilies. Cook for 2 minutes.
8. Add tomato puree, red chili powder, garam masala powder, salt and one cup of water. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey or both and kasoori methi.
9. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.