Butter Chicken

Butter Chicken, aka Murg makhni is a classic North Indian chicken recipe. Not for the health conscious, an earnest effort is made in making the dish as rich as possible, making it an out and out favorite for foodies across India.

Ingredients:

1.    900 gm Chicken (Preferably boneless)

2.    3 tbsp Butter 

3.    3 tsp Lemon Juice 

4.    ½ cup Plain Yoghurt 

5.    ½ cup Cream 

6.    4 tbsp Vegetable Oil 

7.    2 medium Onion (chopped) 

8.    1 cup Tomato Puree 

9.    1- ½ tsp Pepper Powder

10. Salt 

11. 1 tsp Chili Powder 

12. 2 tsp Cumin (Ground) 

13. 2 Bay Leaves

14. 1 pinch Black Pepper 

15. 2 tbsp Ginger-Garlic Paste 

16. 2 tbsp Cornstarch

17. 2 tsp Garam Masala

18. Water as required

Method:

1.    Heat 2 tbsp vegetable oil in a large saucepan over medium heat.

2.    Saute onion until it becomes soft and translucent.

3.    Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.

4.    Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.

5.    Add cream and yoghurt into the same pan and mix them well.

6.    Reduce heat to low and cook sauce for 10 minutes.

7.    Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.

8.    Heat oil (2tbsp) in a large heavy frying pan over medium heat.

9.    Cut the Chicken to bite-size pieces and wash it well.

10. Cook chicken pieces until it gets slightly brown (for about 10 minutes).

11. Reduce the heat and season the chicken with garam masala (1 tsp) and pepper powder.

12. Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).

13. Now pour the rest of the sauce into the chicken.

14. Mix cornstarch and water well. Put this mixture into the chicken.

15. Cook chicken for 5-10 minutes, or until thickened.

16. Butter Chicken is ready to serve.