CHICKEN MAKHANI RECIPE

Ingredients
=============
800 gms chicken
1 tsp kashmiri red chilli powder
salt to taste
1 tblsp lemon juice
For Marinade
-------------------
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
----------------------------
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey
1 tblsp garlic paste
Method
=======
* Skin and clean the chicken.
* Make incisions with a sharp knife on breast and leg pieces.
* Apply a mixture of red chilli powder, lemon juice and salt to the chicken
and leave aside for half an hour.
* Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra wate
r.
* Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam ma
sala powder and mustard oil.
* Apply this marinade to the chicken pieces and chill in a freezer for 3 to
4 hours.
* Put the chicken onto a skewer and stir fry in a moderately hot tandoor or
a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
* Baste it with grease and stir fry for another 2 minutes.
* Take off and keep aside.
* Heat up grease in a pan.
* Mix in whole garam masala.
* Let it crackle.
* Then mix in ginger-garlic paste and cut green chillies.
* Stir fry for 2 minutes.
* Mix in tomato puree, red chilli powder, garam masala powder, salt and one
cup of water.
* Bring to a boil.
* Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
* Mix in sugar or honey and powdered kasoori methi.
* Mix in cooked tandoori chicken pieces.
* Simmer (boil slowly at low temperature) for 5 minutes and then mix in fres
h cream.
* Serve hot with naan or parantha.
====================================================
Butter Chicken
(Chicken Makhani, Murg Makhani, Butter Turkey, Turkey Makhani)
Ingredients
--------------------
Turkey/Chicken - 1 lb (boneless, skinless)
Onion - 1 (chopped)
Tomato - 2 (chopped)
Cashews/Almonds - 5-6
Ginger garlic paste - 2 tsp
Green chilly - 1 (chopped)
Heavy cream - 1/4 cup
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Cumin/Fennel powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Butter - 2 tblsp
Salt - to taste
Oil - 2 tblsp
Method
----------------
1. Wash the turkey/chicken and cut it into 1 inch thick cubes.
2. Apply salt, chillipdr, and ginger garlic paste. Shallow fry in little oil and
keep it aside.
3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic
paste, green chilly and tomatoes.
4. When all these are nicely sauteed, remove from stove and let it cool a bit.
5. After it is cool enough to handle, grind everything in a blender/ mixie with
the cashew nuts to make a paste.
6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture a
nd cook it for few minutes until the nuts gets cooked.
7. Next add the fried turkey/chicken pieces, with all the dry spices like chilly
powder, corriander powder, turmeric powder, cumin powder, garam masala and salt
.
8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours c
ombine nicely.
9. Add the heavy cream, mix everything and let it simmer for few minutes.
10. Garnish with chopped cilantro and serve with pulav, naan, roti. It goes well
with anything.
Tips
- If you do not have heavy cream on hand( fresh cream, double cream) , substitut
e with whole milk and butter/cheese.
Substituting with milk may not be as creamy as the one with cream but it will st
ill be good.
- In restaurants one spoon of sugar is usually added to the butter chicken gravy
. I prefer without the sugar. You can add it to get the restaurant flavour.