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.Known for its fiery red color the dish is not considered spicy on the contrary most places serve it slightly on the sweeter side but can be made hot as well.Murg Makhani is a dish that has wonderful flavor and a rich and creamy texture.

Ingredients

Chicken bone less

: 1

Small onion

: 1

Garlic

: 3-4 flakes

Ginger

: 1" piece

Tomato ready made puree

: 1/2 cup

Garam masala

: 1 tsp

Dhania powder

: 1/2 tsp

Jeera powder

: 1/2 tsp

Degi mirch

: 1/2 tsp

Sugar

: 1 tsp

Kasoori methi

: 1 tsp

Cashew nuts ground to paste

: 4 tbsp

Cream

: 1/2 cup

Oil

: 3 tbsp

Slit green chili for garnishing

:

Cream

: 1/2 tbsp

Method

Grind together onion garlic ginger, mix oil, onion paste. Add garam masala, jeera, dhania.
Micro high uncovered for 3 minutes. Add tomato puree, red chilli,sugar, chicken methi. Mix well.
Micro high covered for 6 minutes.
Add salt, cashew paste, micro high 2 minutes. Add cream, micro high 2 minutes. Standing time 2 minutes. Garnish with slit chilies and cream

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