Creamy-fragrant Butter chicken( Indian murgh makhani).

Creamy-fragrant Butter chicken(Indian chicken makhani).A step-by-step recipe guide showing you how easy it is to create this restaurant-worthy popular curry. A delicious dish for any occasion from lunch to dinner or gathering of friends.

📝 Ingredients

• 700 g chicken(can be boneless or a chicken breast, read above post)
• For marinade
• 2 tablespoons of lime juice
• 1 tablespoon chilli powder
• 1 teaspoon salt
• 2 tablespoons of butter
• 1/2 cup yogurt
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 2 teaspoons of garam masala
• For Gravy
• Butter 2 tablespoons
• 5 green cardamoms slightly bruised
• 3 cardamom pods
• 4-6 black peppercorns
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 cup tomato paste
• 1/2 teaspoon chilli powder
• Salt to season
• 1/2 cup of water
• 2 tablespoons of sugar or honey
• 1 teaspoon nutmeg
• 1/2 cup fresh cream
• A handful of coriander leaves

👨‍🍳 Instructions

1. 1Before you begin with the recipe, gather all the ingredients needed to make the dish.
2. 2For the marinade use a bowl large enough to hold the chicken and fit it into the fridge.
3. 3Place chicken in the bowl, add salt, butter, lime juice, yogurt, ginger-garlic paste, chilli powder and garam masala.
4. 4Combine all the ingredients with the chicken, spend a few seconds on this so the chicken is coated with all the spices evenly.
5. 5Refrigerate the chicken for at least 6 hours or overnight(no less), longer the chicken marinates the better it tastes.
6. 6Grilling the chickenOnce the chicken is marinated, take the bowl out and leave it out to reach room temperature, 15 minutes.
7. 7Meanwhile, cover a baking dish with foil and place the chicken pieces on the baking dish, brush them with oil.
8. 8Preheat oven to 200C and grill chicken on one side for 25 minutes and then turn the chicken and grill the chicken for a further 25 minutes(see notes above).
9. 9Making the Butter chicken gravyWhile the chicken grills, you can start with the gravy.
10. 10Place a large pan over medium heat, add butter and leave it to heat for a few seconds.
11. 11Reduce heat to low, add Cinnamon, cardamoms, cloves, peppercorns, ginger, garlic and sauté for 2-3 minutes or until they release their aroma.
12. 12Add tomato paste to the pan, increase heat and cook the paste until it turns a deep red, 2-3 minutes.
13. 13Add the chilli powder, salt to season and pour in the water.
14. 14Let the gravy simmer over low-medium heat, 10-12 minutes.
15. 15Add the sugar or honey followed by nutmeg, taste and add salt if necessary, let the curry simmer for further two minutes.
16. 16You can shut the heat off if the chicken is still grilling by the time you are almost done with the gravy.
17. 17Once the chicken is grilled, heat the gravy over low fire and add them to the gravy.
18. 18Let the gravy with grilled chicken simmer over 5 minutes, then add fresh cream stir it into the gravy, the end result should be an aromatic thick sauce-like consistency that coats the chicken well.
19. 19Remove from fire, add the coriander leaves, mix and serve warm.