Butter Chicken or Murgh Makhani
  1. Clean, dry and marinate the chicken in the yoghurt, ginger garlic paste, lime juice, powdered spices for 6 hours or overnight.
  2. Grill the chicken in the oven or you can even sauté it on high flame in a Kadai, as I did
  3. To make the sauce
  4. Boil the tomatoes with spices like cardamom, cloves, cinnamon and pepper. Once boiled, discard the spices and blitz in the blender to make a smooth puree.
  5. Add the whole spices, fry the ginger garlic paste in butter and add the pureed tomatoes.
  6. Furthermore, add the salt, sugar and pepper. The sugar will balance the tartness of the tomatoes. Add a little garam masala powder if you want to.
  7. Add the cream and give a gentle mix.
  8. Add the crushed Kasuri methi for that final punch of flavour.
  9. In a serving bowl place the grilled chicken and pour the sauce on top or you can even cook the chicken for a couple of minutes in the sauce.
  10. Garnish the Butter Chicken or Murgh Makhani with fried cashews and coriander.
Recipe Notes
  1. You can make tandoori chicken and then make butter chicken with leftovers.
  2. Add cashew paste for a richer gravy.
  3. Add more cream if you are not counting calories.