Butter Chicken Masala

Ingredients:

For the 1^st marinade:

400 gram boneless chicken, cut into 1.5 inch pieces
1T. Deggi mirch
1 lemon (juiced)
Salt

For the 2^nd marinade:

½ C. Yogurt
3T. Ginger garlic paste
½ T. Deggi mirch
½ T Garam masala
2T. Mustard oil
Salt

For Makhani gravy:

06 Tomatoes (pureed)
4T. Butter
2T. Ginger garlic paste
5 Green cardamoms
½ T. Mace
½ T. Fenugreek leaves (roasted, crushed))
1T. Honey
4T. Fresh cream
½ T. Garam masala
½ C. Water
Salt

Recipe:

Start with preparing the first marinade for the chicken. In a bowl add chicken pieces, chili powder, lemon juice and salt. Leave for one hour in the fridge.

After one hour add all the ingredients of second marinade in it, mix well and leave for another hour in the fridge.

Cook the chicken pieces over a grill or in a clay oven.

To prepare the Makhani gravy, in a heavy bottom pan heat butter and add cardamoms and mace. Once fragrant add ginger garlic paste and sauté for 2-3 minutes. Now add pureed tomatoes, red chili, salt and half cup of water. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the honey and crushed fenugreek leaves.

Now add the chicken pieces, fresh cream and garam masala to the tomato gravy and give it a nice stir. Simmer for five more minutes and serve hot with rice or naan.