Restaurant Style Butter Chicken-Murgh Makhani

Preparation time-45 minutes
Serving-4

Ingredients:

• Chicken(washed)-500 gm
• Chopped tomato-5(medium)
• Chopped ginger-2 inch
• Green chilli-2
• Garlic cloves (peeled)-10 to 12
• Curd/yogurt- 2 tbsp
• Fresh cream-2 tbsp
• Cashew-13 to 15
• Butter-50 gm or 3 tbsp
• Turmeric powder-1 tsp
• Kashmiri red chilli powder-1 tsp
• Coriander powder-1/2 tsp
• Cumin powder-1/2 tsp
• Garam masala powder-1/2 tsp
• Chicken tandoori masala-1/2 tsp
• Cumin seeds-1/2 tsp
• Kasuri methi (dry fenugreek leaves)-1 tsp
• Cooking oil-4 tbsp
• Salt to taste

Method:

Marination-

• Add curd, tandoori chicken masala, 1/2 tsp turmeric powder, 1/2 tsp kashmiri red chilli powder into the chicken.
• Mix it properly and keep it aside for 15-20 minutes.

Masala paste-

• Heat a pan, add 1 tbsp of butter and let it melt.
• Add cumin seeds and fry it for few seconds,
• Add ginger, green chilli, garlic and cashew, fry it for a minute on low-medium flame.
• Add tomato and fry it on medium flame till it turns little soft(2-3 minutes).
• Turn off the flame and take it out in a blending jar, let it cool down a bit.
• Blend it into thick smooth paste, do not add water.

Chicken Fry-

1. Heat oil in pan, add marinated chicken, fry it on medium flame for 7-8 minutes, keep flipping the sides.
2. Take out the fried chicken on kitchen towel and keep it aside.

Curry Preparation:

• Heat Butter in a pan, add turmeric powder, red chilli powder, coriander powder and cumin powder.
• Mix it and fry the dry spices for a minute on low-medium flame, keep stirring.
• Add the blended masala paste, mix it and cover the pan, cook it for a minute on medium flame.
• Add a glass of water and stir it, increase the flame to high and let it come to boil.
• Once the curry starts boiling, add the fried chicken in the curry and gently mix it.
• Add salt to taste (remember we had used salt earlier as well) and mix it.
• Cover the pan and cook it for 4-5 minutes on low-medium flame.
• Add fresh cream and garam masala powder and mix it.
• Cover the pan and cook it on medium flame for 2 minutes.
• Meanwhile, roast the kasuri methi in a pan for 1/2 minute.
• Rub the roasted kasuri methi on your palm and sprinkle it on the curry.
• Mix it, cover and cook it for another minute on medium flame.
• Turn off the flame, garnish with butter and fresh cream.
• Serve hot with Paratha, Kulcha, Naan.