Murg Makhani (Butter Chicken)

• 1 (3 1/2 lb) roasting chickens, 3 . 5 lbs, skinned
• 1 teaspoon red chili powder
• 10 g chopped garlic
• 2 tablespoons butter
• 1 lemon, juice of
• salt, to taste
• butter, for basting
• 100 g yoghurt
• 100 g cream
• 15 g ginger paste
• 15 g garlic paste
• 1 teaspoon cumin powder
• 12 teaspoon garam masala powder
• 1 pinch saffron
• 1 drop food coloring, redorange (optional)
• 1 kg tomatoes, quartered
• 500 ml water
• 10 g ginger paste
• 10 g garlic paste
• 6 green chilies, seeded and chopped
• 10 g red chili powder
• 8 -10 cloves
• 6 -8 green cardamoms
• 150 g butter
• 150 ml cream
• 1 tablespoon honey (optional)
• 10 g fenugreek leaves (kasoori methi)
• 10 g ginger, julienned
• salt, to taste

1. Make deep incisions on the chicken.
2. Mix together salt, chilli powder and lemon juice and rub over the chicken evenly.
3. Keep aside for 15 minutes.
4. Mix together all the ingredients for the marinade and add it to the chicken.
5. Keep aside for four hours.
6. To prepare the chicken, skewer from head to tail and roast on a charcoal grill or place in a shallow baking pan (covered with aluminum foil) in a preheated oven at 350 degrees F, basting with butter from time to time, for about 50 minutes to an hour or until, when poked with a fork, the juices run clear.
7. If roasting in an oven, remove the foil the last 10 minutes of baking.
8. To prepare the gravy, place tomato, water, ginger and garlic pastes, green chilli, red chilli powder, cloves, cardamom and salt in a large saucepan and cook till reduced to sauce consistency.
9. Squeeze through a strainer and return the gravy to the saucepan and bring to a boil.
10. Heat butter in a separate saucepan and add garlic.
11. Saute for a minute.
12. Add the gravy and stir.
13. Portion the chicken and add to the gravy.
14. Add cream and butter and stir.
15. Garnish with fenugreek leaves, julienned ginger and additional cream.
16. Serve hot.

roasting chickens, red chili powder, garlic, butter, lemon, salt, butter, yoghurt, cream, ginger paste, garlic, cumin powder, garam masala, saffron, redorange, tomatoes, ginger paste, garlic, green chilies, red chili powder, cloves, cardamoms, butter, cream, honey, fenugreek leaves, ginger, salt

Taken from www.food.com/recipe/murg-makhani-butter-chicken-293759 (may not work)