BUTTER CHICKEN Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all

over the world that have a tradition of Indian restaurants. Preparation Time : 4 hours Cooking Time : 30-40 minutes Servings : 4 INGREDIENTS Chicken 800 grams Lemon juice 1 tablespoon Kashmiri red chilli powder 1 teaspoon Salt to taste Butter 2 tablespoons For marinade Yogurt 1 cup Salt to taste Garlic paste 1/2 teaspoon Garam masala powder 1/2 teaspoon Kashmiri red chilli powder 1 teaspoon Ginger paste 2 tablespoons Lemon juice 2 tablespoons Mustard oil 2 tablespoons FOR MAKHNI GRAVY Butter 50 grams Ginger paste 1 tablespoon Green chillies, chopped 4-5 Red chilli powder 1 tablespoon Salt to taste Dry fenugreek leaves (kasuri methi) 1/2 teaspoon Whole garam masala 1 tablespoon Garlic paste 1 tablespoon Tomato puree 400 grams Garam masala powder 1/2 teaspoon Honey 2 tablespoons Cream 1 cup METHOD

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set asi de for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken p ieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200C) for ten to twelve mi nutes or until almost done. Baste it with butter and cook for another two minute s. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, pepp ercorns and cinnamon. Saut for two minutes, add ginger-garlic paste and chopped g reen chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simme r for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tan doori chicken pieces. Simmer for five minutes and then add fresh cream. Serve ho t with naan or parantha.

1 kg boneless chicken skin removed Juice of 1 lime Salt to taste 1 tsp red chilli powder (adjust to suit your taste) 6 cloves 8-10 peppercorns 1" stick of cinnamon 2 bay leaves 8-10 almonds Seeds from 3-4 pods of cardamom 1 cup fresh yoghurt (must not be sour) 3 tbsps vegetable/canola/sunflower cooking oil 2 onions chopped 2 tsps garlic paste 1 tsp ginger paste 2 tsps coriander powder 1 tsp cumin powder 1/4 tsp turmeric powder 1 can (400g or 14 oz) of tomato paste 1/2 litre chicken stock 2 tbsps kasuri methi (dried fenugreek leaves) 3 tbsps unmelted, soft butter Salt to taste Coriander leaves to garnish Preparation: Mix the chicken, lime juice, salt and red chilli powder in a large, non-meta llic bowl. Cover and allow to marinate for 1 hour. Heat a flat pan or griddle on medium heat and gently roast (stirring frequen tly) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a c lean, dry coffee grinder. Mix the yoghurt, above whole spice powder (from previous step), coriander, c umin and turmeric powders together and add them to the chicken. Allow to marinat e for another hour. Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry til l a pale golden brown in color and then add the ginger and garlic pastes. Fry fo r a minute. Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color). Now add the tomato paste, chicken stock, kasuri methi and remaining part of

the yogurt-spice mix to the chicken. Cook till the chicken is tender and the gravy is reduced to half its origina l volume. Melt the butter in another small pan and then pour it over the chicken. Garnish with coriander leaves and serve with Naan and Kaali Daal. For an authentic and traditional cooked-over-the-coals flavour: When the But ter Chicken is cooked, make a small bowl shape with aluminum foil and place it o n top of the curry ('floating' on it). Heat a briquette of charcoal on an open f lame till red hot and gently put the charcoal in to the aluminum foil bowl. Cove r the dish immediately. Remove the cover just before serving, discard the foil b owl and charcoal and serve. The curry will be infused with a smokey flavor! 1/4 pint/150ml natural yogurt 2 ounces/50g ground almonds 1 1/2 tsp chili powder 1/4 tsp crushed bay leaves 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1 tsp garam masala 4 green cardamom pods 1 tsp ginger pulp 1 tsp garlic pulp 14 ounce/400g can tomatoes 1 1/4 tsp salt 2 pounds/1kg chicken, skinned, boned and cubed 3 ounces/75g butter 1 tbsp corn oil 2 medium onions, sliced 2 tbsp fresh coriander, chopped 4 tbsp cream How to make butter chicken : Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomato es and salt in a mixing bowl and blend together thoroughly. Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside. Melt together the butter and oil in a medium karahi, wok or fryin g pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and s tir-fry for about 7 to 10 minutes. Stir in about half of the coriander and mix well. Pour over the cream and st ir in well. Bring to the boil. Garnish the indian butter chicken with the remain ing chopped coriander to serve the chicken curry.