Murgh Makhani

Directions & How to

• Mix all the ingredients required for marination and marinate the chicken in it for 4-6 hours. Shallow fry it in a pan or alternatively you can cook it in a preheated oven at 200°C for ten to twelve minutes or till almost done.
• In a thick bottomed wok/kadhai, heat the butter and 1 tbsp oil, low down the flame and add cashewnut paste and saute it for around 30-40 seconds.
• Add beaten yoghurt, kashmiri red chilli powder,  salt and saute well for a minute. If it is too dry or sticks to the pan then add around 1/2 a cup of water.
• Add cooked chicken, stir well and simmer for 5-6 minutes.
• Sprinkle garam masala powder and crushed kasuri methi .
• Serve hot garnished with chopped coriander leaves and a dollop of butter on top.