Makhon Murgi recipe

Clean the chicken. Now take a large bowl, add curd, oil, ginger garlic paste, dried coriander, red chili powder, cumin, and salt. Mix these ingredients. Add chicken to it and mix well. Cover with plastic wrap and refrigerate for at least 30 mins.

Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil into the pan, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side. Cover and set aside for later.

Soak almonds and cashew nuts in water. Heat butter in a pan, add ginger garlic, onion and tomatoes. Add all the spices and cook this on medium flame till tomatoes are soft and mushy. Turn off the heat. Now transfer this mixture into a blender along with almonds and cashews and blend it into a smooth paste. Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce. As the sauce begins to boil, add the grilled chicken, Kasuri methi, and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.

Serve the butter chicken with a side of steamed basmati rice, roti, or naan.