Butter chicken masala ( murgh makhani)

Butter chicken masala is a authentic punjabi recipe. This is famous around the world due to its mild spice and often creamy and buttery richness. It can also be made a bit spicy if you prefer that way. This one is loaded with butter so health conscious people can afford to indulge in this only on occasions. Here goes the recipe...

Ingredients:
Bay leaves - 1 nos
cardamom - 8 nos
Tomato puree - 1 tin
Red chilli powder - 1 tbsp
Ginger-garlic paste - 1 tsp
Cream - 100ml
Butter - 100 grams
Boneless chicken - 750 grams

To marinade:
Thick yogurt - 1 tbsp
Garam masala - 1 tsp
Chilly powder - 1 tsp
Coriander powder- 1 tsp
Turmeric powder - 1/4 tsp
Ginger-garlic paste - 1 tbsp
Lemon juice - 1/4 tsp


Method:
Dice the boneless chicken and marinate with all the 'to marinade' ingredients overnight. Next day, either grill this marinated chicken or shallow fry using butter (about 25 grams) and keep aside. In a wok, Add 50 grams butter, when hot add bay leaves and cardamom seeds (can be removed and discarded after the aroma has been released). Now add ginger-garlic paste, chilly powder and saute for a min. Now add tomato puree, salt and cook for 5 min. Now add the grilled or shallow fried chicken and continue to cook till its almost done. Turn to low flame , add cream with constant stirring and cook till the required consistency is obtained. Turn off the flame. Add a dollop of remaining butter. Serve hot garnished with a swirl of cream and coriander leaves. Serve with Roti, naan, kulcha etc.

Note:
Cashew paste can be added to get thick gravy. Washing chicken with white vinegar before marination can make it really soft and juicy. Usually kashmiri chilly powder are used for its mild spice and rich color, can use other chilly powder if you'll like it spicy. Leftover grill chicken or tandoori chicken may be used in this recipe. Great way to use leftover tandoori chicken.