Name: Murgh Makhani recipe by Rita Arora at BetterButter
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 4
Ingredients: First Marination:; 450 grams to ½ kg chicken; ¾ tbsp. lemon juice; ¼ tsp. Salt; ½ tsp. red chili powder; Second marination; ¾ tsp. kasuri methi crushed; ½ to ¾ tsp. garam masala powder; ¾ tbsp. oil; 1 tbsp. ginger garlic paste; ½ cup thick curd/ hung yogurt; Gravy:; Asafoetida a pinch; Whole spices: (Green Cardamom 2,Bay leaves 2,Cinnamon stick 1, Staranis 1,black pepper corns 5-6, Cloves 2); Tomatoes 6 large; Onions 3 large; Butter 2 tbsp; Salt to taste; Coriander pwd 1 tbsp; Kashmiri red chilli powder 2 tsp; Ginger roughly chopped 1 inch piece; Garlic 4-5 cloves; cashew nuts 6-7; Kasoori methi 1 teaspoon; Honey 1/2 teaspoon; Garam masala powder 1 teaspoon; Fresh cream1 tbsp; Ginger Julian 1 tsp

Ingredients Serving: 4

First Marination:
450 grams to ½ kg chicken
¾ tbsp. lemon juice
¼ tsp. Salt
½ tsp. red chili powder
Second marination
¾ tsp. kasuri methi crushed
½ to ¾ tsp. garam masala powder
¾ tbsp. oil
1 tbsp. ginger garlic paste
½ cup thick curd/ hung yogurt
Gravy:
Asafoetida a pinch
Whole spices: (Green Cardamom 2,Bay leaves 2,Cinnamon stick 1, Staranis 1,black pepper corns 5-6, Cloves 2)
Tomatoes 6 large
Onions 3 large
Butter 2 tbsp
Salt to taste
Coriander pwd 1 tbsp
Kashmiri red chilli powder 2 tsp
Ginger roughly chopped 1 inch piece
Garlic 4-5 cloves
cashew nuts 6-7
Kasoori methi 1 teaspoon
Honey 1/2 teaspoon
Garam masala powder 1 teaspoon
Fresh cream1 tbsp
Ginger Julian 1 tsp

Instructions

Wash chicken under running water and pat dry. Marinate with lemon juice, chili powder and salt for 20 minutes.
Marinate chicken from step 1 with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours, overnight works best.
Grill the chicken in an oven or stove top. For stove top method, Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.
For makhani gravy: Heat oil in pressure cooker, add asafetida, whole spices, ginger, garlic let it brown add onion, tomatoes, salt, Kashmiri red chilli powder, cashew, spices, kasoori methi and half cup of water. Pressure cook till two whistles. Remove from heat and set aside to cool.
Discard all the whole spices except pepper corns from the masala in cooker.
Blend the onion tomato mixture with a blender and strain it through a sieve.
Heat butter in a pan, add ginger juliens, cook for a minute.
Add the pureed gravy, sugar, garam masala, cream and cook for two to three minutes.
Garnish with cream and serve hot with naan.

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