Murgh Makhani Recipe

Ingredients:
chicken - 1 kg
butter - 25 gms
to marinate:
yogurt - 3 tbsp
lime - 1 small
salt to taste
cumin powder - 1 tsp
coriander powder - 1 tsp
chilly powder - 1 tsp
yellow/orange colour - 1/4 tsp
gravy:
butter - 25 gms
chilly powder - 2 tsp
coriander powder - 2 tsp
cumin powder - 2 tsp
blackpepper- 2 tsp
tomato - 5 big
ginger - 1″ piece(julienned)
sugar - 1 tsp
salt to taste
cream - 2 tsp
green chilly - 3 (finely chopped)
garnishing:
grated cheese/butter
cream
croianderleaves(fresh and chopped finely)
Method of Preparation:
Cut chicken into 8 - 10 pieces, wash and strain
prick pieces with a fork and mix with the ingredients given for, and marinate for 2 hrs
after 2 hrs, melt 25 gms of butter in a wide pan, add chicken pieces, cover and cook until the meat becomes tender.
When it’s done well, leave the pan opened and cook on low heat to dry up the extra fluid in the pan, stir alternatively inorder to avoid burning.
Melt butter in another pan and add all the powder spices and fry for a minute
Add chopped tomatoes and ginger with sugar and salt to taste and fry till the fat separates
stir in well beaten cream and reduce the heat.
Add chicken and finely chopped greenchillies, mix well, cover and cook on low heat for 5 mins
serve it garnished with grated cheese/butter, whipped cream and finely chopped coriander leaves
serve it with ghee rice or parantha or chappatti or with anything of your choice.