BUTTER CHICKEN Ingredients 1 kg whole chicken cleaned Salt to taste 1½ tsps Kashmiri red chilli powder ½ lemon Melted butter for brushing Chaat masala for sprinkling Onion roundels to serve Green chutney to serve Lemon wedges to serve Fresh mint leaves to serve Naan to serve Marinade ½ cup thick yogurt 1 tbsp ginger paste 1½ tbsps garlic paste 1 tsp Kashmiri red chilli powder Salt to taste ½ tsp garam masala powder ¼ tsp dried fenugreek leaves (kasuri methi) powder ½ lemon 1 tbsp mustard oil Makhani 4 tbsps butter 6-7 black peppercorns 3-4 green cardamoms 1 inch cinnamon stick 3-4 cloves 1 tbsp garlic paste ½ tbsp ginger paste 1 green chilli finely chopped 3 cups fresh tomato puree 1 tbsp red chilli powder ½ tsp garam masala powder Salt to taste 2 tbsps sugar ½ cup fresh cream + for garnish ½ tsp dried fenugreek leaves powder + for garnish Method 1. Cut the chicken into 4 pieces. Make incisions with a sharp knife on each piece. Transfer this into a large plate add salt Kashmiri red chilli powder squeeze the juice of lemon directly on it and rub the mixture well on to each chicken piece. Set aside to marinate for 30 minutes. 2. To make the marinade take thick yogurt in a bowl add ginger paste garlic paste Kashmiri red chilli powder salt garam masala powder dried fenugreek leaves powder squeeze the juice of lemon directly into it and mustard oil and mix well. Apply this mixture over the chicken and set aside to marinate for 35-40 minutes. 3. Preheat the oven at 200ºC. 4. Thread the chicken on to skewers. Arrange them on a baking tray and bake at the preheated oven for 15-20 minutes baste with melted butter in between. 5. Bring the tray out of the oven and sprinkle some chaat masala over the chicken. 6. Heat 2 tbsps butter in a non-stick pan. Add black peppercorns green cardamoms cinnamon stick cloves and sauté till fragrant. Add garlic paste ginger paste and mix well. Add green chillies. Sauté for 2 minutes. 7. Add tomato puree and cook for 1-2 minutes. 8. Add red chilli powder garam masala powder salt and mix well. Stir in 1 cup of water and bring the mixture to a boil. Cover the pan reduce the heat to low and simmer for 10 minutes. 9. Cut the chicken into small pieces. 10. Add sugar into the gravy and mix well. Add the chicken pieces fresh cream dried fenugreek leaves powder and remaining butter mix and cook for 5 minutes. 11. Transfer into a serving bowl garnish with fresh cream dried fenugreek leaves powder and serve hot with naan. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #sanjeevkapoor sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes butter chicken butter chicken recipe how to make butter chicken how to make butter chicken at home butter chicken ki recipe butter chicken at home butter chicken banane ka tarika chicken makhani chicken makhni butter chicken masala butter chicken banane ki recipe