Restaurant Style Butter Chicken, Murg Makhani

1. Clean and wash the chicken pieces. Drain the water completely.
2. Make tomato purée and set aside(Refer notes).
3. Marinate the chicken pieces with items mentioned under 'For marination' and set aside for at-least 2 hours(8 hours for best results).
4. Heat 1 ½ tablespoon of oil in pan, add in the chicken with the marinade. Cover and cook over low heat until the chicken is done. Remove from heat and set aside.
5. Heat butter in another pan, add in the prepared tomato purée and cook until the purée has thickened slightly.
6. Add in the chilli powder, crushed kasuri methi, garam masala powder and salt. Combine well and cook for 1 minute.
7. Then add the cream and mix well. Now add in the cooked chicken with stock into this and mix well.
8. Serve hot.

Notes:

• How to make Tomato Purée?
  • Remove the stem area from the top of the tomato, then make a cross-cut slit into the bottom of the tomato.
  • Boil a large pot of water, add the tomatoes and cook for 5-15 minutes.
  • Remove the tomatoes from the boiling water and put them into a pot of cold water. Leave them in the cold water for 5 minutes or until the skins begin to crack.
  • Peel the skins off the tomatoes if you do not want them in your purée and discard.
  • Cut the tomatoes in half. Remove the seeds and juice if you do not want those parts, this is optional.
  • Purée the tomatoes in a food processor.