Makhni chooze

Butter Chicken or Makhni chooze was introduced in 1947 by the founder of Moti Mahal Restaurant. This dish was made 'by chance' by  mixing leftover chicken with tomato gravy rich in butter and cream. In 1974  it was published as Murg Makhni. In 1975, the English phrase "Butter Chicken" was first appeared in the print, as a speciality of Gaylord Indian Restaurant Manhattan. Later Butter Chicken become the National dish of Britain
For marination

Chicken boneless- 400g

ginger and garlic paste- 2 tsp

lemon juice- 2tsp

kashmiri red chilli powder- 2 tsp

garam masala- 1/2 tsp

jeera powder- 1/2 tsp

kasoori methi- 1 tsp

black salt- to taste

hung curd- 1/2 cup

mustard oil- 2 tsp

For gravy

Butter- 4 tsp

ginger and garlic paste- 2 tsp

tomato- 4 medium

cashewnut- 13-15

honey- 2 tsp

fresh cream- 1tbsp

• Marinate chicken with salt, ginger and garlic paste and lemon juice and keep aside for 30 min.
• In a bowl add hung curd, kashmiri red chiili powder, jeera powder, garam masla, mustand oil, kasoori methi and black salt.
• whisk and add chicken to this marinade
• Heat ghee in a pan on hight heat and pany fry the chicken and cook till it is done.
• Alternatively chicken can also be cooked in oven at 180 c for 20 min.
• Heat butter in a pan add whole garlic,whole garam masala,tomato diced, cashewnut, and kashmiri red chilli powder. cook for 15 mins. keep aisde to lower down its temperature
• now blend it to a fine paste and strain it with strainer
• Heat butter in a pan add ginger and paste, kashmiri red chilli powder, and add tomato paste. cook till fat float on the surface
• Add chicken into the gravy and cook for 5 mins.
• Now add fresh cream and kasoori methi and cook for 2-3 mins.
• Add honey  and mix well.
• switch off the flame
• garnish with corriander leaves
• Serve hot with lacha paratha.
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