Butter Chicken

2h 3m
Serves 2
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Directions

  1. 1First, make the makhani gravy by adding oil, four to five cardamon seeds, two green chilies, two spoons of ginger garlic paste, and stir it around.
  2. 2Add red chili powder, chopped tomato, and chopped tomato from a can.
  3. 3Add some salt and cashew nuts.
  4. 4Add some water and kasuri methi (fenugreek).
  5. 5Add khoya (dehydrated milk) to the gravy for richness and creaminess.
  6. 6Blend the gravy until smooth.
  7. 7Prepare the chicken by putting ginger garlic paste in a bowl.
  8. 8Add chicken leg, salt, MSG, red chili powder, garam masala, kasuri methi (fenugreek), hung yogurt and mustard oil.
  9. 9Mix the ingredients well.
  10. 10Let the mixture marinate for two hours.
  11. 11Skewer the chicken and cook it in a Tandoor oven for 10 to 12 minutes.
  12. 12Brown some garlic in a pan.
  13. 13Add the makhani gravy and butter to the pan.
  14. 14Add sugar, crushed kasuri methi (fenugreek), and the cooked chicken tikka.
  15. 15Cover it with the gravy.
  16. 16Add coriander and chopped ginger.
  17. 17Add a spoonful of chopped chili.
  18. 18Finish with cream.

Ingredients

  • 4 cardamon seed
  • 2 green chili
  • 2 spoon ginger garlic paste
  • 1 spoon red chili powder
  • 1 cup chopped tomato
  • 1 cup chopped tomato from can
  • 1 pinch salt
  • 1 pinch MSG
  • 1 cup cashew nut
  • 1 cup water
  • 1 tablespoon kasuri methi/fenugreek
  • 1 cup khoya/dehydrated milk
  • 1 cup hung yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon mustard oil
  • 1 cup ginger garlic paste
  • 1 kg chicken leg
  • 1 pinch salt
  • 1 pinch MSG
  • 1 tablespoon red chili powder
  • 1 tablespoon garam masala
  • 1 tablespoon kasuri methi/fenugreek
  • 1 tablespoon oil
  • 1 cup garlic
  • 1 cup makhani gravy
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1 tablespoon crushed kasuri methi/fenugreek
  • 1 tablespoon coriander
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped chili
  • 1 cup cream

Equipment

tongswooden spoonknifeimmersion blendermuslin clothTandoor ovensmall bowllarge bowl

Tips

  • Use chicken legs instead of chicken breast for a more flavorful dish.
  • Don't be afraid to use more garlic!
  • Add MSG to enhance the taste
  • Let the chicken marinate for two hours before cooking
  • Adjust the amount of chili to your liking

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