Saturday, November 12, 2011

Butter Chicken

Everyone loves Butter Chicken, and so do I. I never found a really good recipe before. This recipe was given to me by a good friend. She brought it home one day and everyone loved it...even my boys. She shared the link for the recipe.

Chicken: 800gms
Lemon juice 1 tablespoon
Kashmiri red chilli powder 1 teaspoon
Salt to taste
Butter 2 tablespoons
• For the marinade:
Curd 1 cup
Ginger garlic paste 1 tablespoon
Garam masala powder 1/2 teaspoon
Mustard oil 2 tablespoons
• For the gravy: 
Butter 50 grams
Ginger garlic paste 2 tablespoon
Green chillies,chopped 4-5
Red chilli powder 1 tablespoon
Salt to taste
Dry fenugreek leaves (kasuri methi) 1/2 teaspoon
Whole garam masala 1 tablespoon
Tomato puree (I used home made puree) 400 gms
Garam masala powder 1/2 teaspoon
Sugar 2 teaspoons
Cream 1 cup

1. Make incisions with a sharp knife on breast and leg pieces of the chicken.
2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. 3. Hang curd in a muslin cloth for fifteen to twenty minutes to remove extra water.
4. Add ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the curd.
5. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
6. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. 
7. Remove and keep aside.
8. Heat butter in a pan.
9. Add green cardamoms, cloves, peppercorns and cinnamon.
10. Saute for two minutes, add ginger-garlic paste and chopped green chillies.
11. Cook for two minutes.
12. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil.
13. Reduce heat and simmer for ten minutes.
14. Add sugar and powdered kasoori methi.
15. Add cooked tandoori chicken pieces. 
16. Simmer for five minutes and then add fresh cream.
17. Serve hot.

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