BUTTER CHICKEN

BUTTER CHICKEN - MURGH MAKHANI

MARINATION
3 pounds tender chicken
1 cup plain yogurt
1 1/2 teaspoons red chili powder
1 1/2 teaspoons garam masala powder
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons lemon juice
Salt, to taste

GRAVY
3 drops orange color (3 to 4 drops)
1 cup finely chopped onions
1 tablespoon ginger paste
1 tablespoon garlic paste
2/3 cup butter
2 cups tomato gravy
1/4 cup cream
1/2 cup chopped green coriander
1 teaspoon ginger, julienned
4 teaspoons honey
Salt, to taste

  1. Clean chicken and discard the skin. Make slits on the whole chicken with a knife. Pat the chicken dry. For the marination, mix all the remaining marination ingredients well and spread mixture on the chicken. Keep aside for about an hour.

  2. After an hour, cook the whole chicken in oven at 150 degrees centigrade for ten minutes, cooking until the chicken is 3/4 done.

  3. In a pan or wide skillet, heat butter and add onions, ginger and garlic paste. Fry until light brown and add chili powder.

  4. Cut chicken into smaller (bite-sized) pieces and cook for another minute. Now add tomato gravy and cook for another few minutes on moderate heat. Finish with cream, garam masala powder and honey. Garnish with ginger julienne, a little butter, chopped coriander and cream.

Notes: Tips on Marination:

  • Use only thick yogurt for marination.
  • If desired sour, then do away with honey.