- Boneless chicken cut into 1½ inch pieces 400 grams
- Lemon juice 1 teaspoon
- Kashmiri red chilli powder 1 teaspoon
- Salt to taste
- Butter 2 tablespoons
- For marinate chicken:
- Yogurt 1/2 cup
- ginger garlic paste 2tbsp
- 1 tsp chilli powder
- 1/2 tsp garam masala powder
- tandoori chicken masala 2tbsp
- 1 large onion, finely chopped
- 2 tomatoes - blended
- Kasoori methi 1/2 teaspoon
- Fresh cream 1/2 cup
- 1/2 tsp zeera powder
If there was a chicken dish that was fit for Royalty, I truly believe Butter Chicken would be it! Perfect grilled boneless chicken served in a creamy, buttery, silky smooth sauce.The dish is famous the world over, and is probably one of the most loved of Indian meals. This delicious chicken recipe is also popular by its Hindi name – murgh makhani.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.
Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, tandoori chicken masala, salt and oil.Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.
Preheat the oven to 200°C. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.
Baste with the butter and cook for another two minutes. Remove and set aside.
To make the makhni gravy, heat the butter in a non-stick pan. Add the onions,saute till the onions turn golden brown in colour.
Then add the ginger and garlic pastes and saute for two minutes. Add the tomato puree, red chilli powder,zeera powder, salt and half cup of water.
Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the kasoori methi.