Monday, May 15, 2006

Butter Chicken

For the marinade:

* 1 cup (200 ml) curd (take yogurt and let it drip in a cheesecloth bag for 2 hours)
* 1 tsp (5 g) salt
* 1 tsp (5 g) chilli powder
* 1 tsp (5 g) pepper powder
* 2 tsp (10 g) ginger-garlic paste
* 2 tsp (10 g) garam masala powder
* 1/2 tsp (2 ml) tandoori color

For the gravy:

* 150 g butter
* 100 g cashew nuts, powdered
* 600 g tomatoes, blanched, peeled and pureed
* 1/2 cup (120 ml) tomato ketchup
* 4 tbs (60 ml) chilli sauce
* 1/2 tsp (2 ml) tandoori color
* 20 g dry kasuri methi (Fenugreek) leaves
* 1/2 tsp salt
* chilli powder to taste (optional)
* 100 ml fresh cream
You can make this dish without the kasuri methi (Fenugreek) leaves. It will not be quite the same however.

MIX all ingredients for the marinade and apply to the chicken. Keep aside for two hours. Cook in its own marination, without adding water, till almost dry. Skewer the chicken pieces and burn on a gas flame. When cool, shred into bits and add to the gravy.

To prepare the gravy:

Heat butter (do not let it burn), add cashew nut powder, and fry till light golden. Immediately add tomato puree, tomato ketchup and chilli sauce. Cook for five minutes. Add shredded chicken, the remaining chicken marinade if any, chilli sauce, tandoori colour and kasuri methi. Add chilli powder, if required. Simmer for five minutes. Add cream and check seasoning Cook for four minutes and serve.

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