Lahori Butter Murgh Recipe | Shireen Anwar at Masala Mornings

Ingredients

• Chicken Boneless        ½ kg
• Yogurt                ½ cup
• Red Chili Powder        1 tsp
• All Spice                1 tsp
• Ginger Garlic                1 tsp
• Salt                 1 tsp heaped
• Oil                 ¼ cup
• For Masala:
• Butter                 3 oz
• Oil                 2-3 tbsp
• Cumin Seeds                1 tsp
• Onion (chopped)         1 cup
• Ginger Garlic                 1 tbsp
• Tandoori Color                 a pinch
• Whole Spice                1 tsp
• Sugar                1 tbsp
• Salt                 ½ tsp
• Tomatoe Puree                ½ cup
• Cream                ¼ cup
• Milk                ¼ cup
• Corn Flour                    1 tsp
• Kasuri Meethi (fenugreek)1 tsp

Methods

1. Marinate chicken with yogurt, red chili powder, all spice, ginger garlic and salt. Leave it for 30 min, then fry in ¼ cup oil till done.
2. For Masala:
3. Mix ¼ cup cream, ¼ cup milk and corn Flour and make a thick paste.
4. In a wok, heat oil, add butter, cumin and sizzle it then add chopped onions and fry for 5 minutes, add ginger
5. garlic paste, whole spice, tandoori color, sugar and tomato puree. Stir and cook well.
6. Now add 1 cup water with cooked chicken, cream and milk mixture.
7. Lastly add all spice, kasuri meethi, with chopped green chiies, coriander leaves and serve with naan.