Butter Chicken
From nainajani 14 years agoIngredients
- chicken 800 grams shopping list
- lemon juice 1 tablespoon shopping list
- Kashmiri red chilli powder 1 teaspoon shopping list
- salt to taste shopping list
- butter 2 tablespoons shopping list
- FOR marinade shopping list
- yogurt 1 cup shopping list
- salt to taste shopping list
- garlic paste 1/2 teaspoon shopping list
- garam masala powder 1/2 teaspoon shopping list
- Kashmiri red chilli powder 1 teaspoon shopping list
- ginger paste 2 tablespoons shopping list
- lemon juice 2 tablespoons shopping list
- mustard oil 2 tablespoons shopping list
- FOR MAKHNI gravy shopping list
- butter 50 grams shopping list
- ginger paste 1 tablespoon shopping list
- Green chillies, chopped 4-5 shopping list
- Red chilli powder 1 tablespoon shopping list
- salt to taste shopping list
- Dry fenugreek leaves (kasuri methi) 1/2 teaspoon shopping list
- Whole garam masala 1 tablespoon shopping list
- garlic paste 1 tablespoon shopping list
- tomato puree 400 grams shopping list
- garam masala powder 1/2 teaspoon shopping list
- honey 2 tablespoons shopping list
- Cream 1 cup shopping list
How to make it
- Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. 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 three to four hours. 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. Baste it with butter and cook for another
- two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two 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 ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.
- http://groups.yahoo.com/group/houseofindiancuisine
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