Butter Chicken

Preparation Time
5 minutes

Cooking Time
50 minutes

Yield Size
4

Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad.

ingredients:

1.      Chicken: 800 grams

2.      Lemon juice: 1 tablespoon

3.      Kashmiri red chilli powder: 1 teaspoon

4.      Salt: to taste

5.      KDD Butter: 2 tablespoons

6.      For Marinade

7.      KDD Royale Yogurt: 1 cup

8.      Salt: to taste

9.      Garlic paste: 1/2 teaspoon

10.  Garam masala powder: 1/2 teaspoon

11.  Kashmiri red chilli powder: 1 teaspoon

12.  Ginger paste: 2 tablespoons

13.  Lemon juice: 2 tablespoons

14.  Mustard oil: 2 tablespoons

15.  For Makhni Gravy

16.  KDD Butter: 50 grams

17.  Ginger paste: 1 tablespoon

18.  Green chillies, chopped: 4-5

19.  Red chilli powder: 1 tablespoon

20.  Salt: to taste

21.  Dry fenugreek leaves (kasuri methi): 1/2 teaspoon

22.  Whole garam masala: 1 tablespoon

23.  Garlic paste: 1 tablespoon

24.  Tomato puree: 400 grams

25.  Garam masala powder: 1/2 teaspoon

26.  Honey: 2 tablespoons

27.  KDD Thick Cream: 1 cup

preparation:

1.      Make incisions with a sharp knife on breast and leg pieces of the chicken.

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

3.      To KDD Royale Yoghurt add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

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

5.      Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 c) for ten to twelve minutes or until almost done. Baste it with KDD butter and cook for another two minutes. Remove and set aside.

6.      Heat KDD butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saut for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.

7.      Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi.

8.      Add cooked tandoori chicken pieces. Simmer for five minutes and then add KDD Thick Cream.

9.      Serve hot with naan or paratha.

Hope you like it

Enjoy

Sherwet
: )