Butter Chicken

Butter Chicken (Murg Makhani)

Preparation Time: Approx 1 hour
Cooking Time: 40 minutes
Total Time: 1 hour, 40 minutes

 Ingredients: 
 1 kg chicken(boneless) with its skin removed
 1 cup yoghurt
 3 tbspns cooking oil
2 chopped onions
 2 tspn garlic paste
 1 tspn ginger paste
 2 tspn coriander powder
 1 tspn cumin powder
 1/4 tspn turmeric powder
 3-4 tomatoe paste
 half litre chicken stock
 2 tbspns kasurimethi
 3 tbspns unmelted  butter
 2 tbspn lime juice
 1 tsp red chilly powder
 6 cloves
 8-10 peppercorns
 1" stick of cinnamon
 2 bay leaves
 8-10 almonds
 3-4 pods of cardamom
 salt as per taste
Coriander leaves for garnishing

Preparation:

Butter Chicken And Naan

• Mix and marinate the chicken,salt , lime juice and the red chilly powder in a bowl for approx1 hour.
• Roast the cinnamon, cloves, peppercorns,almonds  bay leaves  by frequent stirring till it gets light brown colour and then cool and mix the cardamom seeds.Grind into a coarse powder.
•  Mix the fresh yoghurt,the powdered paste prepared above, coriander, cumin and turmeric powder together and add to the chicken kept for marination. Leave it to marinate for another an hour. 
• Stir fry the onions in cooking oil on med heat. Fry till a golden brown in color and then add the  garlic,ginger paste. Fry for a minute.
• Seperate the chicken from the chicken-spice mix and fry till it turns opaque and the flesh colour turns pinkish.
• Now mix the tomato paste, kasuri methi, chicken stock and remaining yogurt-spice mix to the chicken. Cook till the chicken gets tender and the gravy is automatically reduced to half its original volume. 
• Melt the butter and spread it upon chicken. 
• Garnish it with fresh coriander leaves and serve with Kaali Daal and Naan