BUTTER CHICKEN ALA NITU DIDI (also known as murg makhani)
Everyone has their own way of making butter chicken but i will show u an easy, delicious and restaurant tasting one!!
Some people use cream and cashewnut powder in butter chicken, but i dont…  i use that for chicken tikka masala which i have already shown.
so to make the two taste different…its a bit similar but a bit different also.
TO SERVE TWO:
350 grams of chicken breast cut into thick fillets
marinated in :
1 cup of yogurt
2 tablespoons of ginger garlic paste
salt to taste
2 tablespoons of Nitu Didi Tandoori spice powder
red chilli flakes to taste and a bit of red paprika to give it the color
1 teaspoon of dried fenugreek leaves
mix the ingredients for the marinade. leave overnight in the fridge and next day pressure cook it all for 1 whistle. This ensures the chicken is cooked… and yet..succulent
keep apart the cooked chicken and the sauce left in the pressure cooker
FOR THE SAUCE:
This is the delicious part!!!
2 cloves of garlic minced
1 teaspoon ginger minced
4-5 tablespoons of butter
1 sprinkle of paprika for color
red chilli flakes to taste
1 teaspoon dried fenugreek leaves
1/4 cup of tomato paste
1 teaspoon of sugar option
coriander leaves for garnish
OPTIONAL: cream for garnish…i did not put

METHOD:
heat the butter in a pan and add the garlic and when its a turning color and the ginger and sautee for a few seconds. Add the liquid from the cooked chicken and the tomato paste and all the other ingredients… let it simmer on low heat. Meanwhile take the pieces of chicken and roast them a bit on the direct flame (as i showed you in the chicken tikka video) so you get that lovely smoked flavor. Cut them up into pieces of the size u desire and let them simmer in the sauce for not more than half a minute.
There you have an amazing restaurant tasting butter chicken!!!!!!!!! Verry ala Nitu Didi!!

TIP: for those of you who cant find the ingredients…. i will sell a KIT for making butter chicken… do email me for details 🙂