Ingredients for Butter Chicken: For marination: - Boneless Chicken pieces - 500 gms - Salt- 1/2 tsp - Lemon juice- 1 tsp - Thick or hung...
Ingredients for Butter Chicken:
For marination: - Boneless Chicken pieces - 500 gms - Salt- 1/2 tsp - Lemon juice- 1 tsp - Thick or hung curd/ yogurt- 3 tbsp - Ginger garlic paste- 1.5 tsp - Kashmiri Chilli powder- 1 tbsp (tablespoon) - Garam masala powder- 1/2 tsp - Groundnut oil- 2 tsp For the gravy: - Water- 1 cup - Red tomatoes, cubed- 500 gms - Onion- 1 small (50 gm) - Ginger chopped- 1” piece - Garlic cloves- 8 nos. - Green cardamom- 3 nos. - Cinnamon- 1 small piece - Black cardamom- 1 big - Cloves- 3 nos. - Bay leaf- 1 - Cashew nuts- 12 nos. - Kashmiri Chilli powder- 1 tbsp (tablespoon) - Salt- 1/2 tsp - Butter- 2 tbsp - Piece of charcoal for infusing smoke to the chicken for the tandoor (barbecue) flavor - Ghee- 1 tsp - Butter- 2 tbsp - Kasuri Methi roasted & powdered- 1/4 tsp - Cream-3 tbsp Preparation: - Marinate the chicken pieces with the items indicated. Set aside for 1 hour. - Take a kadai/pan and add 1 cup of water. Add all the other ingredients, mix well and bring to a boil. - Reduce heat and cover & cook for 20 mins on low heat till tomatoes are soft & mushy. - You can mix it few times in between. - Switch off heat and remove the bay leaf and black cardamom. Set aside to cool. - Put the mixture in a blender/grinder and blend till smooth. - Strain it into a bowl using a strainer. Process: - Heat 2 tbsp of oil in a pan and fry the chicken pieces on both sides till golden brown. - Once done, infuse smoke to the fried chicken pieces to get a tandoor (barbecue) flavor. For infusing smoke: 1. Fire up a small piece of charcoal directly on the gas stove till it starts glowing. 2. After the chicken pieces are fried, place a small steel bowl in the middle of the frying pan. 3. Once the charcoal is ready, hold it with a tong & place it in the steel bowl. 4. Immediately drop 1/2 tsp ghee on the burning charcoal & cover with a lid for a minimum of 10 mins. - For the final step, preparing the curry, take another kadai/ pan and heat 2 tbsp of butter. - Add the blended strained gravy into the melted butter & give it a stir. - Cook on medium heat for 10 mins while stirring it. - Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces. - Cook for around 5 mins adding little water based on your desired consistency. - To end, add the cream, mix and simmer for 2 mins to make a smooth curry gravy. - Serve with naan or basmati rice.
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