Mughlai Chicken Makhani

Ingredients:

• 500 gms Boneless Chicken (Cut into small pieces)
• 1 tbsp Ginger and Garlic Paste
• 1/2 cup plain Yogurt
• 2 tsp Lemon juice
• 1 tsp Garam Masala
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Ground Cumin
• 1 cup Tomato Puree
• 1 Bay Leaf
• 1/4 tsp Pepper
• 2 Large Onion finely chopped
• 1 tbsp Cornstarch
• 1 cup Cream
• 2 tbsp Butter
• 2 tbsp oil
• 1/2 cup Water
• 1 pinch Black Pepper
• Salt or as per taste

Preparation of Mughlai Chicken Makhani:

Heat oil in a large saucepan over medium high heat.Saute onion until it becomes soft and brown.

Add butter,garam masala, chili powder,lemon juice, ginger and garlic paste,cumin and bay leaf into the saucepan. Cook it for 1 to 2 minute.Then add tomato Puree, and cook for another 2 minutes,Stir in cream and yogurt.stir it frequently.

Reduce heat to low.Now again heat it for 10 to 12 minutes, stirring frequently.Season it with salt pepper. Remove from heat and set aside.

Heat oil in a heavy bottom pan over medium heat.Cook the chicken until it turns lightly browned, about 10 minutes.Reduce heat, and season with garam masala and Pepper.

Stir in a few spoonfuls of sauce, and simmer until liquid has reduced.Stir cooked chicken into sauce.

Mix together cornstarch and water, and then stir into the sauce and cook about 5 to 10 minute.

Garnish it with fresh Cream.

Serve it hot with rice or naan.