Butter chicken is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants. While the dish's general recipe is well known, the actual flavour can vary from restaurant to restaurant even within India. Butter chicken is usually served with naan, roti, parathas or steamed rice.
Ingredients:
For Chicken :
1 whole cleaned chicken
1 tsp. Red Chili Powder
1 tsp. Lemon Juice
1 tsp. Butter for basting
Salt according to taste
1 tsp. Red Chili Powder
1 tsp. Lemon Juice
1 tsp. Butter for basting
Salt according to taste
For Marination :
1 tbsp. Curd/Yogurt
2 tbsp. each of Ginger- Garlic paste
1 tbsp. Red chili powder
2 tsp. Oil
1 tsp. Lemon juice
Salt according to taste
2 tbsp. each of Ginger- Garlic paste
1 tbsp. Red chili powder
2 tsp. Oil
1 tsp. Lemon juice
Salt according to taste
For Gravy/Sauce :
1 tsp.Whole garam masala
400 GMS. Tomato puree
100 ml. Fresh cream/ Malai
2 tsp. Sugar
1 tsp. each of Ginger-Garlic paste
1 tsp.chopped Green chilies
1 tsp. Red chili powder
1/2 tsp.Garam masala powder
1/2 tsp. Kastoori (dried fenugreek leaves) methi
50 GMS Butter
Salt according to taste
Method :
1.Make incisions with a sharp knife on breast and leg pieces of the chicken.
400 GMS. Tomato puree
100 ml. Fresh cream/ Malai
2 tsp. Sugar
1 tsp. each of Ginger-Garlic paste
1 tsp.chopped Green chilies
1 tsp. Red chili powder
1/2 tsp.Garam masala powder
1/2 tsp. Kastoori (dried fenugreek leaves) methi
50 GMS Butter
Salt according to taste
Method :
1.Make incisions with a sharp knife on breast and leg pieces of the chicken.
2.Now rub it in the above mentioned mixture and leave it aside for half an hour.
3.Remove whey of Curd/Yogurt by hanging it in a muslin cloth for 15-20 minutes.
4.Mix all the Marination ingredients to the yogurt.
5.Apply this marinade onto the chicken pieces and refrigerate for 4-5 hrs.
6.Put the chicken on to the skewers and cook in a moderately hot tandoor or a preheated oven (200 degrees C or 400 degree F) until almost done.
7.Baste it with butter and cook for another 3 minutes.
8.Remove and keep aside.
9.Heat butter in a pan.
10.Add whole garam masala, let it crackle and then add Ginger- Garlic paste, and chopped green chilies.
11.Cook for 2 minutes.
12.Add tomato puree, red chili powder, garam masala powder, salt and one cup of water.
13.Bring it to a boil. Reduce heat and simmer for 10 minutes.
14.Add sugar and kastoori (dried fenugreek leaves) methi.
15.Add cooked tandoori chicken pieces.
16.Simmer for 5 minutes and then add fresh cream.
17.Serve hot with naan or kulchas.
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