Lahori Butter Murgh by Shireen Anwer

Ingredients:

• Chicken boneless 1/2 kg
• Yogurt 1/2 cup
• Red chili powder 1 tsp
• All spice 1 tsp
• Ginger garlic 1 tsp
• Salt 1 tsp
• Oil 1/4 cup

For Masala:

• Butter 3 oz
• Oil 2-3 tbsp
• Cumin seeds 1 tsp
• Onion chopped 1 cup
• Ginger garlic 1 tbsp
• Tandoori color 1 pinch
• Whole spice 1 tsp
• Sugar 1 tbsp
• Salt 1/2 tsp
• Tomato puree 1/2 cup
• Cream 1/4 cup
• Milk 1/4 cup
• Corn flour 1 tsp
• Kasoori meethi (fenugreek) 1 tsp
• Green chilies chopped for garnish
  

Method:

1. Marinate chicken with yogurt, red chili powder, all spice, ginger garlic and salt and marinate for 30 minutes.
2. Now heat oil and fry chicken is ready.
3. For masalay: Now heat 2-3 tbsp oil in wok, put butter, cumin and onion and fry for 5 minutes.
4. Then mix ginger garlic paste, whole spice, tandoori color, sugar and tomato puree and cook it nicely.
5. Now add 1 cup water in cooked chicken, cream and milk mixture.
6. Then garnish with whole spice, kasoori meethi and green chilies and serve with naan.