BUTTER CHICKEN Ingredients1 kg whole chicken, cleanedSalt to taste1 tsps Kashmiri red chilli powder lemonMelted butter for brushingChaat masala for sprinklingOnion roundels to serveGreen chutney to serveLemon wedges to serveFresh mint leaves to serveNaan to serveMarinade cup thick yogurt1 tbsp ginger paste1 tbsps garlic paste1 tsp Kashmiri red chilli powderSalt to taste tsp garam masala powder tsp dried fenugreek leaves (kasuri methi) powder lemon1 tbsp mustard oilMakhani4 tbsps butter6-7 black peppercorns3-4 green cardamoms1 inch cinnamon stick3-4 cloves1 tbsp garlic paste tbsp ginger paste1 green chilli, finely chopped 3 cups fresh tomato puree1 tbsp red chilli powder tsp garam masala powder Salt, to taste2 tbsps sugar cup fresh cream + for garnish tsp dried fenugreek leaves powder + for garnishMethod1. Cut the chicken into 4 pieces. Make incisions with a sharp knife on each piece. Transfer this into a large plate, add salt, Kashmiri red chilli powder, squeeze the juice of lemon directly on it and rub the mixture well on to each chicken piece. Set aside to marinate for 30 minutes.2. To make the marinade, take thick yogurt in a bowl, add ginger paste, garlic paste, Kashmiri red chilli powder, salt, garam masala powder, dried fenugreek leaves powder, squeeze the juice of lemon directly into it, and mustard oil and mix well. Apply this mixture over the chicken and set aside to marinate for 35-40 minutes.3. Preheat the oven at 200C.4. Thread the chicken on to skewers. Arrange them on a baking tray and bake at the preheated oven for 15-20 minutes, baste with melted butter in between. 5. Bring the tray out of the oven and sprinkle some chaat masala over the chicken. 6. Heat 2 tbsps butter in a non-stick pan. Add black peppercorns, green cardamoms, cinnamon stick, cloves, and saut till fragrant. Add garlic paste, ginger paste, and mix well. Add green chillies. Saut for 2 minutes.7. Add tomato puree and cook for 1-2 minutes.8. Add red chilli powder, garam masala powder, salt and mix well. Stir in 1 cup of water and bring the mixture to a boil. Cover the pan, reduce the heat to low and simmer for 10 minutes. 9. Cut the chicken into small pieces. 10. Add sugar into the gravy and mix well. Add the chicken pieces, fresh cream, dried fenugreek leaves powder, and remaining butter, mix and cook for 5 minutes. 11. Transfer into a serving bowl, garnish with fresh cream, dried fenugreek leaves powder, and serve hot with naan. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comGet Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoorInstagram : https://www.instagram.com/sanjeevkapoor#sanjeevkapoor sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes butter chicken butter chicken recipe how to make butter chicken how to make butter chicken at home butter chicken ki recipe butter chicken at home butter chicken banane ka tarika chicken makhani chicken makhni butter chicken masala butter chicken banane ki recipe
