A eT E SISO Ty Butter Chicken Recipie Butter chicken like chicken tikka masala, is one of the most popular Indian curries across the world and forall the right reasons. This delicious chicken recipe is also popular by its Hindi name - murgh makhani. The taste of the creamy bright coloured masala with chunks of grilled chicken in itis an unforgettable one and | love mine with some soft rumali rolis, though you can have it with any kind of Indian flatbread too. Like its north Indian origins and name itself suggests good quantities of butter go into the making of this dish, One taste and you are going to wow that this is the hest butter chicken you have ever had. Prep Time : 26-30 minutes Cook time : 31-40 minutes Serve : 4 Level Of Cooking : Moderate Taste : Mild ENJOY LIVE music EVERYDAY 7 PM -11 PM Chicken cut into 1% inch Gatlic paste 2 teaspoons Black peppercorns 2-3 pieces Dd Oca Kashmiri red chilli powder 1/2 teaspoon Cinnamon 1 inch piece eee Garam masala powder 1/2 teaspoon ). Ginger paste 1 teaspoon Kashmir re chilipowder 4p, sattotaste |. Gate past 1 teaspoon Salt to taste Mustard oll 2 teaspoons Tomato puree 1/2 cup puter? abespoone FOR MAKHNI GRAVY Red cil powder 12 teaspoon ronarnade Butter 2 tablespoons salt to taste Geen eardrnom 2 . Sugar 2 tablespoons Clove 2 }. Kasoori methi 1/2 teaspoon Yogurt 1/2 cup Ginger paste 2 teaspoons Fresh cream 1/2 cup ‘Apply a mixture of red chill powder, emon juice and salt to the chicken pieces and set aside fr half an hour in the retigerato Hang the yogurt in a mustinclath for fteen to twenty minutes to remove extra water. Add the ginger and gare pastes, red chil and_garam masala powder, sa and mustard oi Apply this marinade to the chicken pieces and place them inthe refigerator for three to four hours Preheat the oven to 200°C/400"F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside. To make the makin gravy, heat the butter in @ non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Sauté fortwo minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chill powder, sat and hal cup of water Bring the mixture to bol. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered Kasoori meth ‘Add the cooked tandoori chicken pleves. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha Recipe by Chef Bisht