Butter Chicken – Chicken Makhani

An all time favourite at Pakistani/Indian restaurants at home and abroad. Such is the taste of this great recipe that if one cannot think of anything else when at a restaurant, Butter Chicken is a safe bet! So get yourself cooking this delicious recipe from the sub-continent.

INGREDIENTS:

•  Whole chicken 700 gms.

 For the marinade

• 30 Gms Salt
• 2 1/2 Tsp.Red chilli powder
• 1 Cup Yogurt
• 1 Cup Vinegar
• 2 Tbsp. Ginger/garlic paste

 For the gravy

• 50 Gms Butter 
• 2 Tbsp Ginger/garlic paste
• 30 Gms Khoya
• 30 Gms Cashew nuts (ground)
• 500 Gms Tomatoes (blanched, peeled and chopped)
• 8 Gms Turmeric powder
• 3 Gms. Mixed spices (all)
• 2 1/2 Tsp. Red chilli powder
• 1 Cup Whole Cream 

INGREDIENTS:

1. Make fine surface slits on the chicken.
2. Apply marinade all over the chicken and put aside for at least 30 minutes.
3. Grill for 15 minutes.
4. Wait for 10 minutes and then grill again for 10 minutes.
5. Cut into small pieces and keep aside.
6. Now on to preparing the gravy, heat butter in a saucepan and saute with ginger/garlic paste on a low flame until it begins to turn brown.
7. Add khoya and cashew paste.
8. Stir in remaining ingredients except cream and cook for 15 minutes.
9. Stir in cream on low heat to make a thick gravy.
10. Add chicken and cook for 5  minutes more to allow the gravy to become homogeneous.
11. Serve with Naan/Chappati and salads.

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