Butter Chicken

Butter Chicken/Chicken Makhani is one of my favourite chicken dishes. Whenever I used to dine out I always ordered this dish. The chicken is well marinated in spices and yoghurt for about 3 hours and grilled/baked and then finally added to the sauce. Made in tomato-cashew sauce this dish would be the best choice for those people who do not like very spicy dishes. This goes well with butter naan/roti.

Ingredients:

Chicken-2 pounds

For marinating chicken:

Juice of 1 lemon

1 tsp chilly powder

Salt

1/2 cup hung yoghurt

1 tbsp ginger paste

1 tbsp garlic paste

1 tbsp kasoori methi(dried fenugreek leaves)

Red food colour

2 tsp garam masala

For the sauce:

1 big onion minced

2 tomatoes pureed

Bay leaves-2

Cashew paste of a handful of cashews

Butter

Garlic paste-1.5 tsp

Ginger paste-1.5 tsp

Milk-1 cup(adjust according to the thickness of the sauce)

Turmeric-1 tsp

Garam Masala-1 tsp

Coriander Powder-1/2 tsp

Cumin Powder- 1 tsp

Salt

Red food colour

Tomato ketchup-1 tbsp

2 chicken cubes

Coriander leaves

Method:

• Marinate chicken pieces with lemon juice, chilly powder and salt. Leave it for 30 min.
• Marinate with ginger garlic paste, kasoori methi, garam masala, colour, yoghurt and salt. Leave it in the refrigerator for minimum 3 hours or if you have planned well in advance leave it overnight.
• Grill the marinated chicken pieces.
• Heat 2 tbsp butter in a pan and add bay leaves and then minced onions. After sauteing for a few minutes add ginger garlic paste. When the onion has become light brown add tomato puree and stir for 2 minutes. Add all spices mentioned above and salt and saute till the raw smell goes. Now add cashew paste and milk. Let it boil. If gravy is too thick add water or more milk. Add the chicken cubes and chicken pieces. Reduce heat to low-medium and cook for a few minutes. Add ketchup and colour and stir well for a minute. Garnish with coriander leaves and remove from heat
• Enjoy with butter naan/roti/paratha.

Pooja.

Other Non Vegetarian Dishes: