BUTTER CHICKEN

Preparation Method :

• Rub the chicken with the lemon juice, salt and chilli powder and keep aside for about 20 - 30 minutes.
• Mix curd, cream, garlic and ginger paste with black salt, garam masala and colour. Rub the chicken with this mixture. Keep aside for 2 hours.
• Heat the gas tandoor. Place the chicken on the grill or wire rack, Grill for about 15 minutes.
• Brush pieces with oil. Turn pieces and grill for another 15 minutes or until the chicken is dry and well cooked.
• Take care not to make the chicken blackish and burnt. Sprinkle tandoori or chat masala and Serve hot.
• To prepare the makhani gravy: Heat the butter and oil together in non stick pan. Add bay leaf and stir for a few seconds.
• Add ginger and garlic paste, cook until liquid evaporates.
• Followed by pureed tomatoes, chilli and sugar. Cook until the puree turns very dry and fat separates.
• Add cashew paste, stir for a few seconds on medium heat till fat separates. Lower the heat. Add milk and water to get the desired gravy. Bring to a boil, stirring constantly.
• Add chicken. Cover and simmer for 10 minutes till the gravy turns to a bright colour.
• Remove from fire and stir in cream, stirring continuously.
• Add garam masala, tandoori masala and salt. Stir. Remove from fire. Garnish with 1 tablespoon of fresh cream, slit green chillies and coriander.