Butter Chicken :: > > Ingredients > Chicken 800 gms. > Kashmiri Red Chili Powder 1 tsp. > Lemon Juice 1 tbsp. > Salt To taste > > Marination > Curd (Yogurt) 1 cup. > Ginger paste 2 tbsps. > Garlic paste 2.tbsps. > Garam Masala powder 1/2 tsp. > Kashmiri Red chili powder 1 tsp. > Lemon juice 2 tbsps. > Butter 2 tbsps. > Mustard oil 2 tsps. > Salt To taste > > Makhani Sauce > Whole garam masala 1 tbsp. > Tomato puree 400 gms. > Sugar/Honey 2 tbsps. > Ginger paste 1 tbsp. > Garlic paste 1 tbsp. > Red chili powder 1 tbsp. > Garam masala powder ½ tsp. > Fresh cream 1cup. > Kasoori methi ½ tsp. > Chopped green chilies 1 tsp. > Butter 50 gms > Salt To taste > > Method > 1. Skin and clean the chicken. Make incisions with a sharp knife on breast and > leg pieces. > 2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and > leave aside for half an hour. > 3. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Add > red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and > mustard oil. > 4. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours. > 5. Put the chicken onto a skewer and cook in a moderately hot tandoor or a > preheated oven (200 degrees celsius) for 10-12 minutes or until almost done. > Baste it with butter and cook for another 2 minutes. Remove and keep aside. > 6. Heat butter in a pan. Add whole garam masala. Let it crackle. Then add > ginger-garlic paste and chopped green chillies. Cook for 2 minutes. > 7. Add tomato puree, red chilli powder, garam masala powder, salt and one cup > of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar or > honey and powdered kasoori methi. > 8. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh > cream. > 9. Serve hot with naan or parantha. >
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