Butter Chicken | Murgh makhani | Chicken Makhani


. 500 grams chicken thigh fillet

. 1 medium onion

. 100grams butterbutter chicken

. 4-5 cashew nuts

. 1 tablespoon garlic

. 1 tablespoon ginger

. 1 tablespoon red chilli powder

. ½ teaspoon coriander

. 1 teaspoon dried crushed fenugreek leaves

. 200 grams chopped fresh / can tomato

. 1½ tablespoon sugar

. 100ml cream

.  2 tablespoon oil

. Salt to taste

How to make:

  1. Cut chicken into desirable slices and marinate with half tablespoon ginger paste, half tablespoon garlic paste, salt, half tablespoon chilli powder for at least 10 minutes. Then fry them in oil and keep aside.
  2. In that same pan add onion and fry them until golden brown. Then add one by one coriander, cashew nuts, rest of chilli powder, garlic, ginger, tomato, salt and 2 tablespoon water and cook them till everything comes together.
  3.  Put the mixture in a blender and make smooth puree.
  4.  Now add butter on the pan and pour the puree. Cook them on medium heat.
  5. Add the chicken pieces now and cook until chicken becomes tender. Now add the dried crushed fenugreek leaves and cream.
  6. Add the sugar and simmer for 2 minutes before serving.