CHEF'S CHOICE

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 masl...