CHICKEN MAKHANWALLA. ( BUTTER CHICKEN )

CHICKEN MAKHANWALLA ( Butter Chicken )

Such a simple, delicious dish to make and serve at a party. A sure hit amongst both the adults and the children. It is rich and creamy in taste and you can make it as mild or spicy as you want without loosing the flavor of the dish.

I had a party at my house this past weekend to celebrate my sons " Besna" ceremony. ( an occasion in which Parsi's celebrate  when a child sits up un propped for the first time. ) this was one of the dishes I served. It was the first to finish!

INGREDIENTS ( serves 5 )

2 pounds chicken boneless thighs cut in one inch pieces

2 tbs tandoori masala powder ( Shan ) (Indian store))

2 tbs chicken makhanwala powder ( Shan ) (Indian store)

1 tbs sugar

3 tbs lemon juice

1 cup plain yogurt

2 tbs ginger garlic paste

( marinate the chicken in all of the above ingredients and keep aside for at least two hours)

For sauce

1 cup heavy creme

2 tbs butter

50 grams cashew nuts crushed into a paste. ( 4-5 Tbs )

2 cups tomato purée

4 tbs tomato paste

1/2 cup water

2 tbs ginger garlic paste

1/2 ts garam masala ( Indian store)

2 tsp sugar

2 tbs kastoori methi ( Indian store )

Method

Heat the oven on broiler setting and broil the chicken pieces until evenly golden brown. About five minutes. Keep checking incase it burns.

In a pan, melt the butter and add the cashew paste and fry till golden  in color.

Add ginger garlic paste and fry for a minute.

 Add tomato purée and paste and water.

Add all dry spices.

Add sugar.

Cook the sauce till it thickens.

Add heavy creme.

Cook for five minutes.

Add the chicken with the drippings in the sauce.

Cook for five minutes till it all blends together.

Stir carefully so as to not break the chicken pieces.

Now rub the kastoori methi in your palms to crush it and let the powder of the leaves fall in the sauce.( This is done to prevent hard or big pieces of the leaves from falling in sauce.)

Stir it in.

Taste for salt.

Add more sugar if needed.

If too spicy, add more heavy creme.

Serve with hot tandoori Nan's.