Butter Chicken (Murgh Makhani)

Ingredients

• For the Marinade:
• 450 gms Zorabian Breast Boneless Chicken Pieces
• 1 tbsp Lemon Juice
• 1 tbsp Ginger Garlic Paste
• 2-3 Green Chillies (Finely Chopped)
• 1/2 tsp Garam Masala
• 1 tbsp Oil
• 1 tsp Chilli Powder
• to taste Salt
• 1/4 cup Hung Curd
• 1 tbsp Coriander Leaves (Finely Chopped)
• For Butter Chicken Sauce:
• 1 cup Tomato Puree
• 1 inch Ginger + 4 cloves Garlic + 2-3 Green Chillies (Make Paste)
• 10 Cashewnuts (Soaked in hot water for 15 mins) Make a paste
• 1/2 tsp Red Chilli Powder
• 1/4 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala
• 1 tsp Tandoori Masala
• 1 tsp Sugar
• 1 tbsp Kasuri Methi
• 1/4-1/2 cup Cream/Fresh Malai
• 4-5 tbsp Butter
• 1 tbsp Oil
• to taste Salt

Steps

1. Wash the chicken pieces well and drain out the water completely. Add the chicken pieces in a large bowl. Pat dry with a napkin so that the marinade sticks to it. Add all the ingredients listed under for the chicken marinade. Mix well and let it marinate for a minimum of 2 to 3 hours or overnight.
2. Place the chicken pieces on a baking sheet lined with aluminium foil. Grill for about 20 minutes, turning sides once or until the chicken is cooked through. Broil for an additional 3 to 4 minutes to get that charred look. You can also fry it on the stove top instead of cooking in the oven.
3. Whilst the chicken is grilling, prepare the curry. Heat 3 tablespoons butter plus oil in a heavy bottomed pan/kadai. Add whole spices.
4. When the spices become fragrant, add ginger garlic green chilli paste. Saute until fragrant.
5. Add tomato puree. Mix well with the seasoned butter. Cover and let it cook on medium heat until it leaves fat. Stir in between to prevent any sticking at the bottom of the pan. This will take about 3 to 5 minutes.
6. Now add salt to season, sugar to balance the tartness of the tomatoes, kasuri methi, red chilli powder, roasted cumin powder, garam masala and tandoori masala. Saute it on medium heat for another minute.
7. Add cashewnut paste. Saute it on medium heat for another 1 to 2 minutes until it leaves fat at the sides of the wok.
8. Add 3/4 to 1 cup water (adjust as per desired consistency, add about 1/2 cup water for very thick sauce). Mix well and bring it to a boil. Check for seasonings and adjust now.
9. Add the grilled chicken pieces. Mix well and let it simmer covered for another 10 minutes.
10. Finally, add the cream and 1 to 2 tablespoons of butter. Mix well and simmer for another 1 to 2 minutes. Finish it off with a little sprinkle of kasuri methi. Switch off the heat and serve with any flatbread.