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Butter Chicken

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Chicken – 1 kg

1 tsp red chilli powder (kashmiri)

1 tbsp lemon juice

For marination

1 cup curd

2 tsp ginger paste

2 tsp garlic pste

1 tsp jeera powder

1 tbsp lemon juice

2 tbsp mustard oil

1 tsp kashmiri red chilli powder

½ tsp saffron           

Salt acc. To taste

2 tbsp for basting

A pinch red colour(food colour)

For makhani gravy:-

2 cinnamin sticks (crushed)

2 black cardamom(crushed)

2 green cardamom (crushed)

2 laung

2 tej patta

50 gms butter

2 " piece ginger

 10 – 12 flakes of garlic

2-3 green chillies chopped (optional)

400 gms tomato puree

1 tsp red chilli powder( kashmiri)

½ tsp garam masala

Salt acc. To taste

 2 tsp sugar

½ tsp kasoori methi

½ cup cream

1 tbsp kaju paste

Method:-

1         Clean chicken . Make incisions on breast leg pieces…….

2         Apply a mixture of red chilli powder , lemon juice and salt to the chicken and leave aside for ½ an hour.

3         To prepare marinade , hang curd in a muslin cloth for 15- 20 mins to remove water. Add chilli powder , salt, ginger garlic paste , lemon juice , garam masala powder , mustard oil ,jeera powder ,red colour , and saffron to the hang curd.

4          Apply this marinade to the chicken pieces and refrigerate for 3-4 hours .

5         Put the chicken on to a skewer and cook in a pre-heated oven (200 degree C) FOR 10 – 15 mins or until almost done . Baste it with butter and bake for another 2 mins . Remove and keep aside. If you have no microwave ,do not worry you can make it in a can(kadahi) until almost done.

6         For gravy  , make a paste of ginger and garlic .

7         Heat butter in a pan . Add whole garam masala . Let it crackle . Add ginger garlic paste  and chopped green chillies . Cook for 2 mins .

8         Add tomato puree, kaju paste, red chilli powder , garam masala , salt, and 1 cup of water . Bring it  to a boil . Reduce heat and simmer for 10 mins . Add sugar and kasoori methi .

9         Add cooked tandoori  chicken piece . simmer for mins .Then add cream .

10     Serve hot garnished with coriander leaves

 

 

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Last Modified: September 25, 2014 08:03 PM
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