Butter Chicken (Murg Makhanwala)

Here’s another easy to cook lip smacking dish.

Serves 4-5

Ingredients:

500 gms chicken.

2 medium sized onions, chopped long.

1 tsp cumin seeds

2-3 green chillies

3-4 medium tomatoes, chopped roughly

10-12 cashews, finely powdered

1 tsp red chilli powder

1 tsp haldi

1 tsp dhana jeeru powder

3-4 tsp kasuri methi

2 bay leaves

4-5 tbsp butter

Salt

Oil

For Marination:

200 gms yogurt

1 tsp kasuri methi garam masala

1 tsp haldi

1 tsp red chilli

1 tsp dhana jeeru

1 tsp ginger garlic

1 tsp red chilli paste

Salt

Method:

Use a knife to make small cuts in the chicken. Marinate the chicken with the ingredients under margination for atleast 3-4 hours (I usually do it overnight. It helps the taste to seep in).

In a frying pan, fry the chicken on slow flame and keep aside.

In another vessel heat oil. Add onion, ginger garlic paste, cumin seeds and chilies. Cook till onion is light golden.

Add the tomatoes to this. Let the tomatoes become soft and mushy.

Add the dry masalas, bay leaf and kasuri methi* to this. Add salt. Cook for about 4-5 minutes.

Let this cool down and grind to fine paste. Add water if required.

Now heat oil and butter and cook this paste well till oil starts to leave the sides. Add water for desired consistency.

Add the fried chicken and cook well for about minutes.

Serve hot with chapatti or naan.

* Roast the kasuri methi very lightly. Take any aluminum lid or tawa on the stove and put the kasuri methi on this. Keep crushing it with your hands till it starts to become a fine powder. Immediately remove from lid and add this to gravy.