Delicious Murgh Makhani recipe

For the marination:

1. 800 gm chicken pieces (boneless)
2. 2 tsp ginger paste
3. 2 tsp garlic paste
4. 3 tsp sour curd
5. 1 Tbsp lemon juice
6. 2 tsp vinegar
7. 1 tsp coriander powder
8. 1 tsp cumin powder
9. 1/2 onion, chopped
10. 1 1/2 tsp red chilli powder
11. Salt to taste

For the gravy:

1. 6 tomatoes
2. 1 1/2 Tbsp butter
3. 1 tsp red chilli powder
4. 1 tsp ginger - finely chopped
5. 1 green chilli - finely chopped
6. 1/4 tsp orange color
7. 2 1/2 Tbsp fresh cream
8. 1 tsp coriander powder
9. 1 tsp cumin powder
10. 1 tsp sugar
11. Salt to taste

For garnishing:

1. 2 green chilies - chopped
2. 1 Tbsp butter
3. 2 Tbsp fresh cream
4. Fresh coriander leaves

Method:

Mix all the ingredients for marination to make a paste. Mix the chicken pieces with the paste and let it marinate for 2 hours.
Blend 6 tomatoes to a puree.
Heat 1 1/2  tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender.
In a saucepan, heat 1 1/2 tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.
Fry for some time. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.
Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes.
Garnish with fresh cream, finely chopped green chillies and coriander leaves.
Serve with 1 Tbsp butter.