Indian with Joyita – Butter chicken (Murgh Makhani)

Servings: 3 – 4

INGREDIENTS:

FOR the FIRST MARINADE

Chicken 800 grams

Lemon juice 2 tablespoons

Kashmiri red chili powder 1 teaspoon

Salt to taste

FOR the SECOND MARINADE

Yogurt 1 cup (about 4-5 tbsp.)

Salt to taste

Garlic paste 1/2 teaspoon

Garam masala powder 1/2 teaspoon

Kashmiri red chili powder 1 teaspoon

Ginger paste 2 tablespoons

Lemon juice 2 tablespoons

Mustard oil 2 tablespoons

FOR MAKHNI GRAVY

Butter 50 grams

Ginger paste 1 tablespoon

Green chillies, chopped 1-2 (how hot you like)

One medium onion boiled and made paste

Salt to taste

Kashmiri chili powder 1 teaspoon

Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

Whole garam masala: 10-15 green cardamoms, 1-inch cinnamon, 5 cloves, 8-10 black peppercorns, 1 bay leaf

Garlic paste 1/2 tablespoon

Tomato puree 150-200 grams (4-6 tbsp.)

Garam masala powder 1 teaspoon

Honey 2 tablespoons

Cream (mat fløte) 1 cup

PREPARATION:

Remove the skin and cut the chicken thigh into 2 pieces. Make incisions with a sharp knife on the breast and leg pieces.
Apply a mixture of the first marinade i.e. Kashmiri red chili powder, lemon juice and salt to the chicken and set aside for half an hour.
Now add all ingredients from the second marinade into a bowl, i.e., add yoghurt, Kashmiri red chili powder, salt, ginger paste, garlic paste, lemon juice, garam masala powder and mustard oil.
Apply this marinade to the chicken pieces and refrigerate for three to four hours for best result. We can keep it for half hour.
Put the chicken onto a skewer and cook it in a moderately hot tandoor or a preheated oven (200 °C) for 15 to 20 minutes or until almost done. Baste it with butter, turn around and cook for another 10 minutes. This will depend on how far it is cooked. If cooked, then this is only to give colour. Remove and set aside.
Heat butter in a pan. Add the whole garam masala, i.e, green cardamoms, cloves, peppercorns, bay leaf and cinnamon. Sauté for two minutes, add the ginger-garlic paste, boiled onion paste and chopped green chilies. Cook for few minutes. Oil will leave from the mixture when it is done.
Add tomato puree, Kashmiri red chili powder, garam masala powder, salt and sauté till oil leaves on top. Add 1-2 cups of water depending on the consistency required. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi.
Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.
Serve hot with rice (plain or zeera), naan or paratha.