Moti Mahal Butter Chicken

Method

1. 1

   In a bowl Add the mustard oil, kashmiri red chilli powder, Ginger garlic paste, coriander powder, salt, garam masala, jeera powder,turmeric chaat masala, hung curd and lemon. Mix well and make sure there are no lumps before adding the chicken. Marinate and let sit for a minimum of 1 hour.

   Ginger Garlic PasteSaltLemon JuiceChicken ThighGaram Masala PowderCoalMustard OilKashmiri Red Chilli PowderHung CurdTurmeric PowderCumin PowderChaat Masala PowderCoriander Powder

2. 2

   Optionally you can also place a piece of hot coal, add a little ghee and cover for 10 minutes.Heat a pan, once hot, add butter, oil and spread across. Add the chicken into the hot pan and char for 4 minutes on each side. Remove the chicken from the pan, along with the butter/ oil/ juices that's left on the pan.

   TomatoGreen ChilliGingerGarlicSunflower OilCashew (full)Turmeric PowderSaltKashmiri Dry Red Chilli

3. 3

   Add the tomatoes , ginger, garlic,green chilli, red chilli, turmeric, salt, cashews into a vessel with 1tbsp of Oil. Cook covered on low heat for 45 minutes or until the tomatoes are completely cooked. Cool it down completely and then blend into a fine paste.(You can add a tbsp of water if necessary). In a vessel over medium heat, add 1 tbsp of butter, add your paste, (optionally you can strain it to ensure there isn't any lumps/ ungrinded pieces). Cook the gravy for 10 minutes before adding sugar and garam masala. Add the chicken along with all the dripping and oil that you got while frying the chicken. Stir for 2 minutes and let it continue boiling. Add kasuri methi, cream and let it cook for another minute. Serve hot with Roti or rice and enjoy.

   ButterSugarFresh CreamKasuri Methi