Butter Chicken

Makhani Chicken prepared by chicken marinated in a curd and spice mixture

Ingredients

For Chicken :
1 whole cleaned chicken

1 tsp. Red Chili Powder

1 tsp. Lemon Juice

1 tsp. Butter for basting

Salt according to taste

For Marination :

1 tbsp. Curd/Yogurt

2 tbsp. each of Ginger- Garlic paste

1 tbsp. Red chili powder

2 tsp. Oil

1 tsp. Lemon juice

Salt according to taste

For Gravy/Sauce :

1 tsp.Whole garam masala

400 GMS. Tomato puree

100 ml. Fresh cream/ Malai

2 tsp. Sugar

1 tsp. each of Ginger-Garlic paste

1 tsp.chopped Green chilies

1 tsp. Red chili powder

1/2 tsp.Garam masala powder

1/2 tsp. Kastoori (dried fenugreek leaves) methi

50 GMS Butter

Salt according to taste

Serve with

Naan or Kulchas.

Method

1.Make incisions with a sharp knife on breast and leg pieces of the chicken. Now rub it in the above mentioned mixture and leave it aside for half an hour.
2.Remove whey of Curd/Yogurt by hanging it in a muslin cloth for 15-20 minutes. Mix all the Marination ingredients to the yogurt. Apply this marinade onto the chicken pieces and refrigerate for 4-5 hrs.
3. Put the chicken on to the skewers and cook in a moderately hot tandoor or a preheated oven (200 degrees C or 400 degree F) until almost done. Baste it with butter and cook for another 3 minutes. Remove and keep aside.
4. Heat butter in a pan. Add whole garam masala, let it crackle and then add Ginger- Garlic paste, and chopped green chilies. Cook for 2 minutes.
5.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 and kastoori (dried fenugreek leaves) methi.
6. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream and Serve Hot.