Moti mehal’s butter chicken By Chef shireen Anwer

Moti mehal’s butter chicken

Recipe Of Moti mehal’s butter chicken:

Chicken 1 kg 12 pieces
Lemon juice 2 tbsp
Salt 1 tsp heaped
Chili powder 1 tsp
Hung curd ½ cup
Cream 2 tbsp
Ginger garlic paste 1 tbsp
kasori methi 1 tbsp
Orange color pinch
All spice 1 tsp
Ingredients for makhani gravy
Butter 4 ounce
Oil ¼ cup
Ginger garlic paste 1 tsp
Tomato puree 1 cup
Cashew nuts grinded 6
Chili powder 1 tsp
Milk ½ cup
Cream ½ cup
All spice ½ tsp
Sugar 1 tbsp
Tandoori masala 1 tbsp
Chopped coriander leaves 2 tbsp
Green chilies 2 slice

Marinate chicken with lemon juice, salt, chili powder, hung curd, cream, ginger garlic paste, Kasori methi, malai, all spice, color. Marinate chicken with this for 2 hours in the fridge, bake on 180 degree C for 15 to 20 minutes till done.
Method for makhani gravy
Heat butter and oil add ginger garlic paste with tomato puree, chili powder, salt, sugar, add cashew nut paste with milk and cream and cooked chicken. Cook till gravy thick and chicken fully done, lastly add all spice, green chilies and coriander leaves, remove in a serving dish, drizzle with 1 tbsp cream and serve with nan.

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