Sunday, December 31, 2006

Butter Chicken

Boneless chicken in a rich gravy of cashew nut paste and butter

For the marinade:

1 cup (200 ml) curd
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 colour

For the gravy:

150 g butter
100 g cashewnuts, 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 colour
20 g dry kasuri methi leaves
1/2 tsp salt
chilli powder to taste (optional)
100 ml fresh cream

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 cashewnut 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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