BUTTER CHICKEN

Active ingredients

1 kg whole chicken, cleaned up
Salt to taste
1 1/2 tsps Kashmiri red chilli powder
1/2 lemon
Melted butter for brushing
Chaat masala for scattering
Onion roundels to serve
Green chutney to serve
Lemon wedges to serve
Fresh mint leaves to serve
Naan to serve
Marinade
1/2 cup thick yogurt
1 tbsp ginger paste
1 1/2 tablespoons garlic paste
1 tsp Kashmiri red chilli powder
Salt to taste
1/2 tsp garam masala powder
1/4 tsp dried fenugreek leaves (kasuri methi) powder
1/2 lemon
1 tablespoon mustard oil
Makhani
4 tbsps butter
6-7 black peppercorns
3-4 green cardamoms
1 inch cinnamon stick
3-4 cloves
1 tablespoon garlic paste
1/2 tbsp ginger paste
1 green chilli, carefully chopped
3 cups fresh tomato puree
1 tablespoon red chilli powder
1/2 tsp garam masala powder
Salt, to taste
2 tablespoons sugar
1/2 cup fresh cream + for garnish
1/2 tsp dried fenugreek leaves powder + for garnish

Approach

1. Cut the chicken into 4 pieces. Make incisions with a sharp knife on each piece. Transfer this into a big plate, include 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 marinade for 30 minutes.
2. To make the marinade, take thick yogurt in a bowl, include ginger paste, garlic paste, Kashmiri red chilli powder, salt, garam masala powder, dried fenugreek leaves powder, squeeze the juice of lemon straight into it, and mustard oil and mix well. Apply this mixture over the chicken and reserved to marinade for 35-40 minutes.
3. Pre-heat the oven at 200ºC.
4. Thread the chicken on to skewers. Organize 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 spray some chaat masala over the chicken.
6. Heat 2 tbsps butter in a non-stick pan. Include black peppercorns, green cardamoms, cinnamon stick, cloves, and sauté till fragrant. Add garlic paste, ginger paste, and mix well. Include green chillies. Sauté for 2 minutes.
7. Include 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, lower 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. Include the chicken pieces, fresh cream, dried fenugreek leaves powder, and staying 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.

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