How to make the recipe

1. Please follow the preparation work mentioned below before the step by step instructions. Wash chicken under running water and pat dry. Marinate with lemon juice, chili powder and salt for 20 minutes.
2. Marinate chicken from step 1 with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours, overnight works best.
3. Grill the chicken in an oven or stove top. For stove top method, Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside. To grill it in oven, preheat the oven to 240 C for atleast 20 mins. Grill it until the meat is cooked well. It may take about 20 to 30 mins depending on the size of your chicken chunks.
4. Heat a pan with butter, add dry spices and fry for a min or two. Add ginger garlic paste, green chilies and fry till it turns fragrant.
5. To the pan, add the tomato puree, red chili powder, sugar and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan
6. Pour 1 cup water and add methi powder, cashew or almond paste or almond milk. Adjust the water to suit your desired consistency
7. Bring the mix to a boil and simmer for 3 to 5 minutes. Add kasuri methi and garam masala now, or add at a later step for the best aroma
8. Add chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.
9. Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
10. Garnish punjabi murgh makhani with coriander leaves and extra cream if desired