Ingredients

For the chicken:

Sauce, phase 1:

  • Butter, 3 tbsp (unsalted)
  • Green cardamom pods, 8 (lightly crushed)
  • Cinnamon stick, 5cm
  • Cloves, 6
  • Onion, 1 medium (finely chopped)
  • Ginger, 2 tbsp (grated)
  • Green chillies, 2 (slit lengthwise)

Sauce, phase 2:

  • Kashmiri chilli powder, 2 tsp
  • Garam masala powder, 3/4 tsp
  • Tomato puree, 4 tbsp (around 1 small tin)

Sauce, phase 3:

  • Thickened cream, 300 mL (double cream also works)
  • Honey, 2 tbsp (to taste)
  • Lemon juice, 2 tbsp (to taste)
  • Kasoori methi, 1 tbsp (fenugreek leaf powder)
  • Salt, 3/4 tsp (to taste)

Garnish:

  • Coriander, 3 tbsp (chopped)
  • Kasoori methi, 2 tsp

Directions

Follow recipe for Tandoori Chicken Tikka. This can be done a few hours in advance. Once the chicken is cooked set aside and proceed to make the makhani sauce.

Heat a heavy bottom sauce pan. Add phase 1 ingredients and sautรฉ for 5-7 mins on medium heat until onions take on a light brown colour. Add the phase 2 ingredients and cook for 5 minutes until slightly dried. Add the phase 3 ingredients and simmer for 5 minutes. Add the chicken and simmer for 5 minutes.

Garnish and serve with rice or naan.

Notes

Source: http://maunikagowardhan.co.uk/cook-in-a-curry/butter-chicken-murgh-makhani-chicken-cooked-in-a-spiced-tomato-gravy/ Video: https://www.youtube.com/watch?v=JKs-cRneTyE