michaelpaul's Recipe

BUTTER CHICKEN

Category: Indian

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.