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.
Provided by Chef Neera
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the marinade,mix red chilli powder, ginger garlic paste, salt and yogurt 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 an oven at 400 F for about 5-10 minutes till it is three fourth done.
- For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
- Now add the prepared chicken, 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. (a type of Indian bread avaialable at Trader Joe's).
Nutrition Facts : Calories 857.4, Fat 74.7, SaturatedFat 30.2, Cholesterol 212.2, Sodium 1359.9, Carbohydrate 18.8, Fiber 3, Sugar 11.6, Protein 29.8
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