FAMOUS BUTTER CHICKEN MURG MAKHANI August 13, 2020 Shilpa Anand Probably one of the most googled recipes, this dish does not require any introduction. Chunks of tandoori chicken in a smooth buttery, creamy tomato-based gravy … need I say more??There are many ways to prepare this MURGH MakhaniThis is my versionINGREDIENTS: 1small onion2 large tomatoes1-2 green chilies1tbsp ginger garlic paste2 cloves2green cardamomSmall piece of cinnamon4-5 cashews3-4 black pepper4-5 tbsp butter Salt to taste 1-2 tbsp Cream1tsp toasted Kasuri Methi 1-2tbsp Tomato pasteHoney1tsp Shilpa’s Masala Mill Garam masala 1tsp Cumin powder1-2 tbsp Shilpa’s Masala Mill Kashmiri chili powder Hot water ¼ -½ shredded( torn into chunks) tandoori chicken( previously prepared) INSTRUCTIONS:Heat butter in a pan Add the cardamom, cinnamon, cloves and chillyThen add tomatoes and onions Sauté for few minsAdd cashews and salt Add water and cover and cook for 6-8 mins on med-low until everything softens and cooks Cool the mix and then grind to a fine paste Sieve / Strain it. Keep aside Heat up another kadhai/panAdd butter Add tomato paste and red chili powderSauté for 1-2 mins Add the sieved tomato puréeSimmer on low Add cumin powderSimmer for 3-4 minsAdd shredded tandoori chicken Adjust seasoning Add cream Cook for 2-3 mins Add hot water Cover and cook for 5-6 mins until oil separates on surface Add garam masala, honey, and Kasuri Methi Add little more butter And there you have it, your Murg makhani is ready Serve hot with naans or tandoori Rotis NOTEThis is a basic makhni gravy. You can do variations with paneer, mix veg, and even koftas.Adjust spice and sweetness to your liking Almonds can be substituted for cashew nuts Nuts may be completely avoided, increase cream if required.SPICE LEVEL:🌶