Murgh Makhani (Butter Chicken)

Smooth, spicy and savory, with a complicated mix of ingredients this curry is simply worth it. There are three procedures, prepare the chicken, prepare the marinade and finaly, prepare de makhani sauce.

Prepare the chicken

Make incisions in the chicken pieces then mix with 1 teaspoon of Kashmiri chili powder, 1 tablespoon on lemon juice and salt to taste.

Prepare the marinade

To the yogurt add 1/2 teaspoon of garlic paste, 1/2 teaspoon of Garam masala, 1 teaspoon of Kashmiri chili powder, 2 tablespoons of ginger paste, 2 tablespoons of lemon juice and 2 tablespoons of mustard oil.

Mix well then apply the marinade to the chicken and leave to cool in the fridge for 3 hours.

Heat the oven to 180-200º C. Put the chicken on a skewer and cook for 10-12 minutes, then baste it with butter and cook for a further10-12 minutes, or until the chicken is done. Place the chiken to one side.

Prepare the makhani sauce

Heat t2 tablespoons of butter in a pan, adding the cardamoms, cloves, peppercorns and cinnamon.

After 2 minutes, add the green chilies, ginger paste and garlic paste. Cook for 2 minuts more.

Now add the tomato puree, red chili powder, garam masala and one cup of water.

Season with salt to taste and bring to boil before turning the heat down and simmering for 10 minutes.

Add the honey and fenugreek along with the reserved chicken, simmering everything for 5 minutes before serving.