Butter chicken or murgh makhani is an Indian dish of chicken in a mildly spiced curry sauce.Chicken is marinated for several hours in a Yoghurt and Indian spice mixture. The chicken is usually cooked in a tandoor but may be grilled, roasted, or pan-fried.Cooked/baked chicken Simmered in a Makhni Gravy.
Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream .Fresh Cream used in the sauce for a smooth texture or as a garnish.
I am sharing my way of Butter Chicken ,Marinated,Baked in Oven & simmered in Cream based Gravy.
800 gm chicken pieces (boneless)
for marination 2 tsp red chilli powder
1 tsp Ginger garlic paste
1 tbsp coriander powder
Salt to taste
500 gm yoghurt
For gravy 150 gm butter
500 gm tomato,blanched ,deseeded & pureed
Salt to taste
100 gm cream
kasoori methi powder 1 tsp
sugar 1 tsp (optional)
1 tsp Kashmiri chilli powder
1 tsp red chilli powder
1 tsp cumin powder
Marinate chicken with above-mentioned ingredients.for 6-8 hrs or preferably overnight.cook chicken 3/4 Th in tandoor or oven.Heat a kadhai add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.add chicken rest of butter & cream cook till chicken Cooked & gravy thicken.Serve with Rice/naan.