Butter chicken is also called as Murgh makhani, an Indian dish especially a Punjabi dish is famous all over the world. This takes 1 hour for preparation, 30 min to cook and overall 1 ½ hour to 1 hr 40 min serving 4 plates.
Ingredients
Chicken – 800 g
Lemon juice – 1 tbsp
Kashmiri red chilli powder – 1 tsp
Butter – 2 tbsp
Yogurt – 1 cup
Garlic paste – ½ tsp
Garam masala powder – ½ tsp
Kashmiri red chilli powder - 1 tsp
Ginger paste – 2 tbsp
Lemon juice – 2 tbsp
Mustard oil – 2 tbsp
Directions
1. First make incisions using a knife on the breast and leg pieces of the chicken.
2. Mix red chilli powder, lemon juice and salt. Apply this mixture to the chicken and keep it aside for ½ hr.
3. Take a muslin cloth and hang yogurt in it for 15 min to 20 min to remove the excess water from it.
4. Add salt, red chilli powder, ginger-garlic paste, garam masala powder, lemon juice, and mustard oil.
5. Apply this to the chicken pieces and refrigerate for 3 to 4 hours.
6. Put chicken in a skewer and then cook at 200 deg C in a preheated oven for 10 to 12 min.
7. Baste the chicken with butter and cook for a couple of minutes and keep it aside.
8. Take a pan and heat butter in it. Add cloves, cardamoms, cinnamon and peppercorns. Sauté for 2 min and add ginger-garlic paste with few chopped green chillies. Cook for 2 more minutes.
9. Now add cooked chicken pieces to it and simmer for 5 min. Add fresh cream and serve with paratha or naan.