Friday, July 20, 2012

Butter Chicken

Time 2.5 hrs
Chicken medium pieces / leg pieces 400 gm
Red chili powder 1 tsp
Ginger garlic paste 1/2 tsp
Garam masala 1/2 tsp
Dry fenugreek leaves (kasuri methi) 1.4 tsp
Tomato puree of 2 tomatoes
Green cardamoms 2-3
Cloves 3-4
Pepper corns 1/2 tsp
Cinnamon 2-3 small pieces
Honey 1 tsp
Paste of cashew nuts 2 tsp
Salt to taste
Butter 2 tbsp
Cream 1.2 cup

For marinade
Thick curd 1/2 cup
Lemon juice 0.5 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste 1/2 tsp
Garam masala 1/2 tsp
Red chili powder 1/2 tsp
Salt to taste

Make incisions with a fork on the breast and leg pieces of the chicken. Apply a mixture of red chili powder, thick curd (Hang curd for 20 min in cotton cloth so excess water will get removed), lemon juice, garam masala, turmeric powder and salt to the chicken and set aside for 2 hours.
Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste. Cook for two minutes. Add tomato puree, red chili powder, garam masala powder, salt. Fry for 2 min Then add 1/4 cup of water. Reduce heat and simmer for 5 minutes. Add honey, cashew nuts paste and powdered kasoori methi, marinated chicken pieces. Simmer for 15-18 minutes by covering lid till it is done and then add fresh cream. Serve hot with naan, roti or paratha. 

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