Murg Makhani (Butter Chicken) Wonderchef Recipe

Try Murg Makhani a famous Punjabi Delicacy by Chef Sanjeev Kapoor!

Ingredients

• Boneless chicken, cut into 1½ inch pieces — 400 gms

• Lemon juice — 1 tbsp

• Kashmiri red chilli powder — 1 tsp

• Salt — to taste

• Butter — 2 tbsps

For Marinade

• Yogurt — 1/2 cup

• Ginger paste — 2 tsps

• Garlic paste — 2 tsps

• Kashmiri red chilli powder — 1/2 tsp

• Garam masala powder — 1/2 tsp

• Salt — to taste

• Mustard oil — 2 tsps

For Makhani Gravy

• Butter — 2 tbsps

• Green cardamoms — 2

• Cloves — 2

• Black peppercorns — 2–3

• Cinnamon — 1 inch

• Ginger paste — 1 tsp

• Garlic paste — 1 tsp

• Tomato puree — 1/2 cup

• Red chilli powder — 1/2 tsp

• Salt — to taste

• Sugar — 2 tbsps

• Kasoori methi — 1/2 tsp

• Fresh cream — 1/2 cup

Method

Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.

1. Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
2. Add ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.
3. String the chicken pieces onto skewers and cook in moderately hot Sanjeev Kapoor Gas Oven Tandoor for ten to twelve minutes or until almost done. Baste with butter and cook for another two minutes. Remove and set aside.
4. To make the makhani gravy, heat butter in a Ballerina Non-Stick Wok. Add green cardamoms, cloves, peppercorns and cinnamon.
5. Saute for two minutes, add ginger and garlic paste and saute for two minutes. Add tomato puree, red chilli powder, salt and half cup of water.
6. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi.
7. Add the cooked tandoori chicken pieces. Simmer for five minutes and add fresh cream. Serve hot with naan or paratha.

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