Wednesday, November 16, 2011

Butter Chicken

Chicken 800 gms
Red Chilli Powder 1 tsp
Lemon Juice 1 tbsp
Salt to taste

Curd (Yogurt) 1 cup
Ginger paste 2 tbsps
Garlic paste 2 tbsps
Garam Masala powder ½
Red chilli powder 1 tsp
Lemon Juice 2 tbsps
Butter 2 tbsps
Mustard oil 2 tsps
Salt to taste

Butter sauce:

Whole garam masala coarsely 1 tbsp
Tomato puree 400 gms
Sugar / Honey 2 tbsps
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chili powder 1 tbsp
Garam masala powder ½ tsp
Fresh cream 1 cup
Chopped green chillies 1 tsp
Butter 50 gms
Salt to taste


Skin and clean the chicken.
Make incisions with sharp knife on breast and leg pieces.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Put yogurt in a dish. Add red chilli powder, salt, ginger – garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
Put the chicken onto a skewer and cook in a preheated oven (200 degrees Celsius) for 10- 12 minutes or until almost done.
Baste it with butter and cook for another 2 minutes.
Remove and keep aside.

Heat butter in a pan. Add coarsely garam masala. Let it crackle. Then add ginger – garlic paste and chopped green chillies. Cook for 2 minutes.
Add tomato puree red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add sugar or honey.
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
Serve hot with naan or paratha.

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