Murgh Makhani in Telugu (Butter Chicken)
Ingredients:

Boneless Chicken – 500 grams
Garlic paste – 2 tsp
Ginger paste – 2 tsp
Chili powder – 1 1/2 tsp
Turmeric powder – 1/2 tsp
Cumin powder – 2 tsp
Coriander powder – 2 tsp
Salt to taste
Vinegar – 2 tbsp
Butter – 3 tbsp
A few Clove
Cumin seeds
Onion – 2 finely chopped
Tomato puree
Kashmiri Red chili powder – 1 1/2 tsp
Cumin powder – 2 tsp
Sugar – 1 tsp
Dollop of Butter
Green chili
Fresh cream – 1 tsp

Murgh Makhani in English – https://goo.gl/vESoEY
Murgh Malai recipe – https://goo.gl/btpMrh

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Method
1. Make a mixture of garlic paste, ginger paste, chili powder, turmeric powder, cumin powder, coriander powder, salt and vinegar. Mix well. This is your marinade.
2. Soak the chicken in the marinade for about 3 to 4 hours or over-night.
3.Take a huge pot and add some butter to the pot. Once the ghee heats and melts completely, add clove, cumin seeds and Onion. Sauté until the onions turn a golden brown in colour.
4. Add the Marinated chicken to the pot. Pour the tomato puree and mix well. Add the Kashmiri red chili powder, cumin powder and salt to the pot. Mix the contents of the pot until the tomato puree thickens.
5. Once it thickens, add sugar to the pot and mix it well. Finally drop a dollop of butter on top & give it a quick stir.
6. Garnish it with cut up green chillies & Fresh cream.
7. Your Murgh Makhani (Butter Chicken) is ready. Serve hot with some Punjabi Phulka’s or North Indian Naan!

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