Butter Chicken (Murgh Makhani)

Preparation time: 15-20 minutes (plus 4-5 hours of marinade refrigeration time)
Cooking time: 15-20 minutes
Serves : 2-3

Ingredients:

For the Marinade:

• Chicken (boneless) - 400 g (You can use chicken with bones too)
• Yogurt: 1/2 cup
• Ginger/Garlic paste - 1 tbsp
• Red Chili powder - 1/2 tsp
• Salt - to taste
• Lemon Juice - 1 tbsp
• Mustard oil - 1 tbsp
• Turmeric - a pinch
• 
  

For the Gravy:

• Tomato puree - 400 g (1 can)
• Ginger Garlic paste - 2 tbsp
• Dried Fenugreek leaves - 1 tbsp
• Milk (or fresh cream) - 1 cup (200 ml) *
• Butter - 50 g
• Cooking oil - 1 tbsp
• Honey - 1 tbsp
• Green chilies - 2 (finely chopped)
• Garam masala - 1 tsp
• Salt - to taste
• Red chili powder - 1 tsp
• Whole Garam masala - 1 tbsp**
• Fresh Coriander leaves - 1 tbsp
• Cream for garnishing 

* I used both. That gave it an extra creamy texture although it did add calories to it :)

** Whole garam masala constitutes of cloves (2), cinnamon (2 inch stick), whole black pepper(4-5), black cardamom (1 small), Mace (1)

Directions 

• Make small incisions in the chicken with a knife. 

• Apply lemon juice, red chili powder, turmeric and salt to this and set aside for about half an hour.
• Drain out the excess water from the curd by tying it in a cloth and hanging it for 15-20 minutes. 
• Add the rest of the ingredients of the marinade to this curd and mix well. 

• Add the chicken to this and mix well so that the chicken pieces are evenly coated with the marinade. 

• Keep this in the refrigerator for about 4-5 hours. 
• Cook it in a grill or a preheated oven (200°C) for about 10 - 15 minutes or till the chicken is tender. I used the in-built grill of my gas stove. 

• Your chicken tikka is now ready. 
• Now, for the gravy, heat oil in a pan and add the whole garam masala. Saute for 2 minutes. 

• Add the ginger garlic paste and turmeric and saute for another few minutes.

• In a blender, add tomatoes, red chili powder, chopped chilies and dried fenugreek leaves and blend to make a fine paste.

• Add this to the pan and add butter and saute for a few minutes till the oil separates.

• Now add fresh cream to this and cook for another 5 minutes. Add honey and salt to taste. Cook for 4-5 minutes

•  Your gravy is done. 

• Now add the chicken tikkas to the gravy, cover the pan with a lid and simmer for 5 minutes.Your butter chicken is ready. Add garam masala. 

• Garnish with fresh cream and coriander and serve hot with nan or rice.