Monday, September 27, 2010

Butter chicken

Chicken pieces in a rich creamy sauce.  This recipe is requested by one of my friends. She happens to enjoy this dish during the lunch time with her friends.  It is a very popular dish and loved by all; kids love it for its buttery flavour.  It has a very mild taste, and the texture is smooth and creamy.

Butter chicken
Chicken boneless - 1 lb, marinated and baked in the oven
Onions - 2
Tomatoes - 2 big
kasuri methi  -1/2 tsp
Oil- 2 tsp
Butter 2 tbsp
Cream - 2tbsp
Cashew nuts - 5/6
Red chilli pwd  -1/4 tsp
Shahi jeera/ black cumin - 1/4 tsp
Tandoori masala  -2 tbsp
Ginger garlic paste - 1 tsp
Orange food colour - a pinch
Garam masala pwd - 1/4 tsp

Marinate the chicken in Tandoori masala for 1 hr at least, overnight is preferred.  After marinating, bake it in the oven at 350 c deg  for 1 hr, and keep aside.  Heat the oil in a pan add ,shahi jeera,onion,ginger garlic paste , tomatoes, salt, red chilli pwd, cashew nuts and cook. When the tomatoes are done, Blend it together in a processor to make the sauce.

Cook the sauce on medium flame and Now add the marinated and baked chicken. Allow the chicken to cook in the sauce to get the flavours blended. Add kasuri methi, and garam masala pwd. keep cooking on a slow flame. Add color, Butter and cream. (Don't cook too much after adding the cream). Garnish. serve hot with roti, Naan, Parata, or rice.

Tip: You can make tandoori chicken pieces on the previous day and keep it ready.  You can also use the left over pieces  of tandoori chicken from last nite's party and recreate  this  incredible dish.

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