 |
| butter chicken |
Chicken
|
1 kg
|
|
Lemon juice
|
1 1/2 tablespoons
|
|
Kashmiri red chilli
powder
|
1 teaspoon
|
|
Salt
|
to taste
|
|
Butter
|
2 1/2 tablespoons
|
|
For Marinade
|
||
Yogurt
|
1 1/2 cup
|
|
Salt
|
to taste
|
|
Garlic paste
|
1/2 teaspoon
|
|
Garam masala powder
|
1/2 teaspoon
|
|
Kashmiri red chilli
powder
|
1 teaspoon
|
|
Ginger paste
|
2 tablespoons
|
|
Lemon juice
|
2 tablespoons
|
|
Mustard oil
|
2 tablespoons
|
|
For Makhni Gravy
|
||
Butter
|
70 grams
|
|
Ginger paste
|
1 tablespoon
|
|
Green chillies chopped
|
5
|
|
Red chilli powder
|
1 tablespoon
|
|
Salt
|
to taste
|
|
Dry fenugreek leaves
(kasuri methi)
|
1/2 teaspoon
|
|
Whole garam masala
|
1 tablespoon
|
|
Garlic paste
|
1 tablespoon
|
|
Tomato puree
|
500 grams
|
|
Garam masala powder
|
1/2 teaspoon
|
|
Honey
|
2 tablespoons
|
|
Cream
|
1 cup
|
|
Method
Make split with a sharp knife on leg and breast pieces of the chicken. Apply a mixture of lemon juice, red chilli powder, and salt to the chicken and keep aside for 20 minutes.
Make split with a sharp knife on leg and breast pieces of the chicken. Apply a mixture of lemon juice, red chilli powder, and salt to the chicken and keep aside for 20 minutes.
Hang yogurt in a
muslin cloth for twenty minutes to remove extra water. Add ginger-garlic paste,
red chilli powder, lemon juice, garam masala powder, salt, and mustard oil to
yogurt.
Apply this marinade to
the chicken pieces and refrigerate for three 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. Brush it with butter and cook for
another two minutes.
Remove and keep aside.
Heat butter in a pan. Add cloves, green cardamoms, 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 it to boil. Reduce heat and simmer for ten minutes. Add 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.
Tip Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring it to boil. Reduce heat and simmer for ten minutes. Add 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.
Heat kasoori methi in oven for sometime or put kasoori methi on a hot tawa to
make it crisp. It can easily be crushed into powder with hand.
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