Mughlai Chicken (Butter Chicken)

I have been making Mughlai chicken this way ever since I found this recipe on a website by the cook himself of Moti Mahal, an esteemed chain of restaurants in New Delhi, India. Its absolutely mouth watering leaving both me and my husband licking our fingers and craving for more in the end.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs raw chicken

• for the marinade

• 1  teaspoon red chili powder
• 1  teaspoon  ginger-garlic paste
• 1  teaspoon salt (or to taste)
• 1 1⁄4 cups plain yogurt

• for the gravy

• 1⁄3 cup unsalted butter
• 1  teaspoon  black cumin seeds
• 1 1⁄2 cups tomato puree
• 1  teaspoon sugar
• 1  teaspoon red chili powder
• 1  teaspoon salt (or to taste)

• prepared chicken

• 1⁄3 cup  fresh cream
• 4  green chilies (sliced)
• 1  teaspoon dried fenugreek leaves (crushed)

Directions

1. For the marinade,mix red chilli powder, ginger garlic paste, salt and yogurt together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a an oven at 400 F for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
5. Now add the prepared chicken, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan. (a type of Indian bread avaialable at Trader Joe's).