Murgh Makhani / Butter Chicken

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Butter Chicken

Murgh Makhani

Ingredients:

1 *Tandoori Chicken

6 Big Tomatoes (Diced)

1 Onions (Sliced)

2½ Tbsp Butter

1 Tsp Ginger Garlic Paste

1 Tsp Kasuri Methi

1 Tsp Garam Masala

7-8 Cashew Nuts

2 tsp Red chilli powder

1 tsp Ginger (finely chopped)

1 Green chilli (finely chopped)

1 Tsp Fresh Coriander Leaves

¼ tsp Turmeric

2½ Tbsp Fresh cream

¼ tsp Sugar

1 Tbsp Oil

Salt to taste

Method:

Soak the Cashew nuts in a cup of warm water for half an hour. Drain them and grind them into a smooth paste using required quantity of water. In a saucepan heat oil and add tomatoes and sliced onion. Sauté till the tomatoes become soft and onion turns translucent. Remove from heat and keep aside to cool. Blend the mixture to make a fine puree. Heat butter in a heavy bottom pan, add chopped ginger, green chillies, ginger garlic paste and sauté for few seconds. Now add turmeric and red chilly powder and tomato onion puree. Cover and cook for 10 -15 minutes on low heat. Now add cashew paste, garam masala powder, Salt and sugar. Stir and cook for 2 -3 minute. Now add the shredded boneless pieces of tandoori Chicken and kasuri methi. Give a nice stir and cook for a minute. Remove from heat and add fresh cream and finely chopped fresh coriander leaves. Serve Hot.

*Please refer Tandoori Chicken Recipe