Butter Chicken (Chicken Makhni)

I remember going on the new food street in Lahore (FAKE FOOD STREET I MISS THE OLD FOOD STREET) to this foolishly expensive restaurant and asked them for the Chicken Makhni which was nothing but a simple chicken handi with a butter stick on it. 

FOR YOUR INFORMATION THAT IS NOT CHICKEN MAKHNI OR BUTTER CHICKEN BY ANY ANGLE OR DIRECTION WHAT SO EVER !!!!!!

I'm sorry for this outrage and to fix that stupid mistake of that stupid restaurant from the stupid food street which is not even a 0% equivalent of the greatness of the REAL FOOD STREET. I am going to make the original recipe which involves cream, butter and a blend tomatoes with spices.

There are two different versions of this recipe. One is cooked with fresh tomatoes and the other one is cooked with canned tomato puree and cashew nut. This is the tomato puree version but you can cook it the other way as well. The recipe is a bit long and a lot of work but it is worth all the effort. Don't trust me.

For Chicken Marinade

500 grams boneless and skinless thigh meat

1/4 teaspoon crushed saffron threads

1 teaspoon salt

1 teaspoon garam masala

1 tablespoon ginger garlic paste

1 tablespoon vegetable oil

1/2 cup plain yogurt

For Gravy

4 tablespoon butter

1 tablespoon ginger garlic paste

6 pods cardamom

1 stick cinnamon

1 teaspoon fenugreek seeds (methi dana)

1 teaspoon dried fenugreek leaves (sookhi methi)

salt according to taste

2-3 green chilies finely chopped

1 tablespoon red chili powder

1 1/2 can of tomato puree around 600 grams

3 table spoon tomato paste

1/2 cup cream

1 teaspoon garam masala

1/3 cup raw cashew

2 cups water

So first of all we prepare the chicken marinade by adding the yogurt, saffron threads, salt, garam masala and vegetable oil in a bowl or a container. Add the chicken in it and marinate and refrigerate it for at least 4 hours. Overnight is always preferable and adds great flavor as I marinated my chicken over night.

Now its time to prepare the gravy. First we melt the butter in a non stick pan. On medium heat fry cinnamon stick, ginger garlic paste and cardamom pods till fragrant. Add the chopped green chilies and fenugreek seeds. Fry them for 2 minutes.

Blend tomato puree cans and tomato paste together. Add it in the pan and cook on medium heat for about 30 minutes until the tomato mixture is caramelized and all the water is dried.

Now this whole above process takes a lot of time so meanwhile the tomato mixture is being cooked on medium heat we will cook the chicken.

The I won't recommend to fry the chicken as it will take the marinade taste away so the best option we have is to grill it. You can use a grill pan but if you have an electric oven you can also broil it. I won't prefer that you cook the chicken thoroughly while grilling or broiling it as it will also be cooked inside the gravy. Just char the outside and put it on a chopping board. Let it cool down and cut it into large chunks. 

Now after the tomato mixture is ready, you took it of the heat. Put 2 cups of water and raw cashew nuts in a blender. Blend it until it turns milk white and then add it to the tomato mixture. Whisk it until the color turns mild.

Now add salt, red chili powder, garam masala, dried fenugreek leaves and chicken. Start cooking it on medium heat. Add cream and cook it for 6-8 minutes. Butter Chicken is absolutely ready.

Eat it with a chapati, pratha but most preferably eat it with boiled or steamed white rice. Enjoy and don't forget to mention how awesome I am.