From Maimoona Yasmeen’s recipes
For marination and frying Chicken:
Chicken with bones: 250 grams
Ginger garlic paste: 1 teaspoon
Turmeric powder: 1/4th teaspoon
Red Chili powder: ½ teaspoon
Salt: 1/4th teaspoon
Tandoori masala powder: 1 tablespoon
Red Food Colour: 2 pinches
Mint leaves: a handful
Chopped coriander: a handful
Whole green chili: 1
Oil for frying
Onions(medium size) : 2 whole
1. In an empty bowl, add mint leaves, chopped coriander , whole green chili and salt. Crush them and keep aside.
2. In an another bowl, add chicken, ginger garlic paste, turmeric powder, red chili powder, salt, paste of mint leaves, coriander and chilli that we had kept aside, tandoori masala and red food colour which is optional. Mix well and keep this aside for marination for about an hour.
3. After one hour add oil for frying. When the oil is hot, add chopped onions and fry till brown and crispy. Keep this aside.
4. Add marinated chicken pieces and fry on both sides till they turn brown. Fry for about ten minutes approximately.
For gravy and final preparation:
Fried chicken pieces
Fried crispy onions
Cinnamon: 2 small sticks
Cardamoms: 2 whole
Black cloves: 2
Bay leaves: 2
In an another pan, add a piece of butter. Add two small sticks of cinnamon, 2 slit cardamoms, 2 black cloves and 2 bay leaves. Stir and add 1 teaspoon ginger garlic paste, ½ teaspoon salt, 1 teaspoon red chili powder and sieved paste of two tomatoes, 2 pinches of red food colour which is again optional. Stir for 30 seconds and add fried crispy onions that we kept aside. ½ teaspoon cumin powder, ½ teaspoon coriander powder, 3 tablespoons whipped curd, grinded paste of 50 grams of cashews, boneless pieces of chicken we kept aside after frying, one cup of water, one green chilli diced, handful of chopped coriander, one teaspoon kasuri methi, 2 tablespoons milk cream, ½ teaspoon spices or garam masala powder and close the lid. Simmer for about 2 minutes.
Butter chicken or murgh makhani is ready.