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Category: Indian
Prep Time: Cook Time: Total Time:
INGREDIENTS :
Chicken800 grams , Lemon juice1 tablespoon
red chilli powder 1 teaspoon
Salt to taste
Butter2 tablespoons
FOR MARINADE:
Yogurt1 cup
Salt to taste
Garlic paste1/2 teaspoon
Garam masala powder1/2 teaspoon
Kashmiri red chilli powder1 teaspoon
Ginger paste2 tablespoons
Lemon juice2 tablespoons
Mustard oil2 tablespoons
FOR MAKHNI GRAVY:
Butter50 grams
Ginger paste1 tablespoon
Green chillies, chopped4-5
Red chilli powder1 tablespoon
Salt to taste
Dry fenu greek leaves (kasuri methi)1/2 teaspoon
Whole garam masala 1 tablespoon
Garlic paste1 tablespoon
Tomato puree400 grams
Garam masala powder1/2 teaspoon
Honey2 tablespoons
Cream1 cup
METHOD
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.
BUTTER CHICKEN
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Category: Indian
Prep Time: Cook Time: Total Time:
INGREDIENTS :
Chicken800 grams , Lemon juice1 tablespoon
red chilli powder 1 teaspoon
Salt to taste
Butter2 tablespoons
FOR MARINADE:
Yogurt1 cup
Salt to taste
Garlic paste1/2 teaspoon
Garam masala powder1/2 teaspoon
Kashmiri red chilli powder1 teaspoon
Ginger paste2 tablespoons
Lemon juice2 tablespoons
Mustard oil2 tablespoons
FOR MAKHNI GRAVY:
Butter50 grams
Ginger paste1 tablespoon
Green chillies, chopped4-5
Red chilli powder1 tablespoon
Salt to taste
Dry fenu greek leaves (kasuri methi)1/2 teaspoon
Whole garam masala 1 tablespoon
Garlic paste1 tablespoon
Tomato puree400 grams
Garam masala powder1/2 teaspoon
Honey2 tablespoons
Cream1 cup
METHOD
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.