Butter Chicken – Punjab Murgh Makhani

Ingredients
Chicken 800 grams
Lemon juice 1 tablespoon
Kashmiri red chilli powder 1 teaspoon
Salt to taste
Butter 2 tablespoons
For marinade
Yogurt 1 cup
Salt to taste
Garlic paste 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Kashmiri red chilli powder 1 teaspoon
Ginger paste 2 tablespoons
Lemon juice 2 tablespoons
Mustard oil 2 tablespoons
FOR MAKHNI GRAVY
Butter 50 grams
Ginger paste 1 tablespoon
Green chillies,chopped 4-5
Red chilli powder 1 tablespoon
Salt to taste
Dry fenugreek leaves (kasuri methi) 1/2 teaspoon
Whole garam masala 1 tablespoon
Garlic paste 1 tablespoon
Tomato puree 400 grams
Garam masala powder 1/2 teaspoon
Honey 2 tablespoons
Cream 1 cup
Murgh Makhani (Butter Chicken) Recipe
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.
Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.
Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.