Ingredients

• 700 g - raw chicken
• For Marinade:
• 1/2 kg - curd
• 1 tsp - red chilli powder
• 1 tsp ginger garlic paste
• salt to taste
• For Gravy:
• 1/2 kg - tomato, pureed
• 100 g - white butter
• 100 g - fresh cream
• 75 g - white butter
• 4 - sliced green chillies
• 1/2 tsp - black cumin seeds
• 1/2 tsp - sugar
• 1 tsp - red chilli powder
• 1/2 tsp - crushed fenugreek leaves
• prepared chicken
• salt to taste

How to Make Punjabi Murg Makhani

• For the Marinade
• Mix red chilli powder, ginger garlic paste, salt and curd together.
• Marinade is ready. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
• Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
• For the Gravy:
• Heat 100 g white butter in pan.
• Add black cumin seeds, tomato puree, sugar, red chilli powder and salt.
• Mix it well. Now add the prepared chicken, 75 g white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
• Cook till chicken is done.
• Butter Chicken is ready to eat. Serve hot with rice or naan