Butter Chicken / Chicken Makhani

One of my colleague/friend from Prague, visited us for dinner yesterday, and I had to prepare something which is mild, with less spices, as suitable to his taste buds!
Then the dish which came into mind was Butter Chicken... it is so mild and tasty at the same time. One advantage in this recipe is that, it can be made as mild or as spicy as one wishes without altering the actual taste.
This dish is among the best known Indian foods all over the world.

Butter Chicken/Chicken Makhani

I have adapted this recipe from chef Sanjeev Kapoor's popular food show "Khana Khazana" on Zee TV :) From the time I was little young, I used to sit in front of TV, by the time the program starts, with a pen and paper and note down the ingredients and method carefully :) I really like the way he makes the show and recipes interesting!!

Ingredients:
Chicken, boneless: 800 gms
Kashmiri red chilli powder: 1 tsp, adjust accordingly
Lemon juice: 1 tbsp
Salt: to taste
For Makhani gravy
Ginger Garlic paste: 1 Tbsp
Green chillies: 2, chopped, adjust accordingly
Butter: 3 Tbsp
Green cardamoms: 2-3
Cloves: 4-5
Cinnamon: 1 inch stick
Tomato puree: 400 gms
Red chilli powder: 1 Tbsp, adjust accordingly
Garam masala powder: 1/2 tsp
Salt: to taste
Honey: 2 Tbsp
Kasoori methi: 1/2 tsp
Fresh cream: 1 cup
Red Food Color: a pinch
For Marination
Ginger Garlic Paste: 1 Tbsp
Yogurt: 1 cup
Kashmiri red chilli powder: 1 tsp
Salt: to taste
Lemon juice: 2 tbsps
Garam masala powder: 1/2 tsp
Butter: 2 tbsps

How I did it:

1. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
2. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
3. To this add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and butter.
4. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
5. Put the chicken onto a skewer and cook in a preheated oven at 200°C for ten to twelve minutes or until almost done.
6. Remove and keep aside, for further use.
7. Heat butter in a pan. Add green cardamoms, cloves and cinnamon.
8. Saute for two minutes, add ginger-garlic paste and chopped green chillies.
9. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt, red food color and one cup of water.
10. Bring to a boil. Reduce heat and simmer for ten minutes.
11. Add honey and powdered kasoori methi.
12. Add cooked tandoori chicken pieces.
13. Simmer for five minutes and then add fresh cream.
14. Serve hot with Naan, Parantha or Steamed Rice.
    

Butter Chicken/Chicken Makhani

And the Verdict:
My guest was all pleased, and he loved the chicken. It was mild and tasty and finger licking :)

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