Butter Chicken
5.0 from 2 reviews
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Recipe type: Main
Author: Subhashis
Prep time: 3 hours 30 mins
Cook time: 20 mins
Total time: 3 hours 50 mins
Serves: 4 Person
Ingredients
  • Chicken (whole dressed) : 800 gms
  • Kashmiri red chili powder : 1 tbsp
  • Lemon juice : 1 tbsp
  • Yogurt : 1 cup
  • Ginger paste : 2 tbsp
  • Garlic paste : 1 tsp
  • Ripe Red Tomatoes (cut into cubes) : 800gms (15-20 medium size)
  • Oil : 1 tbsp
  • Butter : 5 tbsp
  • Green cardamon : 7-8 nos
  • Mace : 2-3 blades
  • Garlic chopped : 1 tbsp
  • Ginger cut into julienne : 1tbsp
  • Green chilli (de seeded and cut into julienne) : 3-4 nos
  • Kashmiri red chilli powder : 1 tbsp
  • Salt to taste
  • Fresh cream : 1 cup
  • Green cardamon powder : 1/4 tsp
  • Kasoori Methi (Dried fengreek leaves) : 1/2 tsp
Instructions
  1. Let’s first make the tandoori chicken. Make some cuts on breast and leg pieces of the chicken with a sharp knife.
  2. Mix 1 tbsp Kashmiri red chili powder, salt and lemon juice and apply this paste to the chicken. Keep it for 30 minutes.
  3. Remove extra water from yogurt. Add ginger-garlic paste, red chilli powder, garam masala powder, salt, lemon juice, and mustard oil. Mix it well.
  4. Apply this marinade to the chicken pieces and keep in refrigerator for three to four hours.
  5. Preheat oven to 200°C and put the chicken pieces for ten to twelve minutes or until almost done.
  6. Moisten it with butter and cook for another two minutes. And your tandoori chicken is done. Let’s go for the next part of the recipe.
  7. Put a pan on oven and add oil and 2 tbsp of butter into it.
  8. When the oil is hot add the green cardamon and mace.
  9. After 10-15 second add chopped garlic and fry until the garlic is little brown.
  10. Now it’s time to add the tomatoes. Cook the tomatoes until it’s soft and pulpy.
  11. Now remove the tomato mixture from heat and cool it down. When it’s cold enough put the mixture into grinder and grind well.
  12. Strain the mixture and you will have a nice smooth tomato puree.
  13. Now in a pan add 3 tbsp of butter and when the butter is hot add ginger julienne and chilli julienne, saute for few seconds so the butter doesn’t get brown.
  14. Now add the tomato puree into it and add 1 tbsp Kashmiri Red Chilli powder and salt to taste. Mix well.
  15. Cook it for 10 min on low flame so the sourness of tomato is gone.
  16. Now add the cooked tandoori chicken in to the gravy. You can shred the meat and add it into the gravy or you can cut the chicken into pieces and add. Traditionally a whole tandoori chicken is cut into large pieces and added to gravy.
  17. Simmer the chicken in gravy for 2-3 minutes
  18. Now add 1 cup of fresh cream and 1 tbsp of honey and cook for another minute.
  19. Add 1/2 tsp of kasoori methi and the green cardamon powder. The kasoori methi gives the dish a wonderful flavour. Mix well.
  20. And you are done !! Serve the butter chicken hot with naan or roti.
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