Saturday, April 25, 2009

Butter Chicken



This recipe is prepared in different ways around the world,and its the most popular dish served in almost all indian restaurents which serves non-veg dishes and is liked by many as this gravy is little sweet,little tangy & little spicy too & is usually served with naan.... so this time i thought of preparing it at home instead of having it outside, and i found this quiet easy to prepare and we all enjoyed having this at home as well, so thought of sharing this recipe with u all too...

Ingredients
700 gms boneless chicken cut into thin long strips
2 tsp oil
Marinade for tandoori chicken
1 tbsp lemon juice
2 tsp freshly crushed peppercorn
1/4 cup hung curds
1 tsp tandoori masala powder
1 tsp coriander powder
2 tsp kashmiri red chilli powder
1 tbsp ginger-garlic paste
salt to taste 

For the gravy
3 cloves
1 'cinnamon stick
3 green cardamom
4 peppercorns
1 tbsp ginger-garlic paste
4-5 finely chopped green chillies
2 tomatoes pureed or(1 cup tomato puree)
2 tbsp honey
1 tbsp tomato ketchup
2 tsp kashmiri red chilli powder
1 tsp garam masala powder
1/2 cup fresh cream
1 tbsp crushed kasoori methi
1 tbsp cashewnut paste
2 tbsp finely chopped coriander leaves
2 tbsp butter
2 tsp oil
salt to taste

Method
For the tandoori chicken
Marinate the chicken with salt, pepper and lemon juice for 30 minutes
Add yogurt,red chilli powder,tandoori masala powder,coriander powder,ginger-garlic paste to the chicken pieces and marinate for 2 hours
Heat 2 tsp oil in a non stick pan, and shallow fry the chicken pieces in batches of 10 pieces each time till brown on both the sides and till its tender and then keep aside
For the gravy
  • Heat butter,oil in a pan, add cloves,cinnamon,cardamom,peppercorns and fry for 1-2 minutes and then add green chillies and fry for another minute
  • Then add ginger-garlic paste and fry till the raw smell of it goes off 
  • Add tomato puree and fry till it leaves oil and forms a lump
  • Then add red chilli powder,garam masala powder,kasoori methi,tomato ketchup,salt and fry for 2 minutes
  • Add cashewnut paste,and 2 cup water and allow it to boil 
  • Add honey and mix well, then add chicken pieces,cream,coriander leaves and bring it to a boil till the gravy is semi-thick 
  • lastly garnish it with cream and serve hot with Naan