Showing posts with label Chicken Curry. Show all posts
Showing posts with label Chicken Curry. Show all posts

Wednesday, 14 January 2015

BUTTER CHICKEN

This one is for all chicken curry lovers. The recipe is quite different from what the name suggests, its one of the most popular north indian chicken dish. This is the traditional recipe therefore requires a little extra effort but its definitely worth the time spent. 

Serves : 2


Cooking time : 1 hour


INGREDIENTS:

250 gms Chicken (Boneless Or With Bone)

For the Marinade:

5 tsp yoghurt
1 tsp oil (can use any type of cooking oil)
1 tsp grated ginger
2 -3 cloves of chopped garlic
1 whole red chilly
4 black peppercorns
1 stick of cinnamon
2-3 green cardamom
1 black cardamom
1 tsp cumin seeds
2 cloves 

Salt to taste


For Curry:

2 tbsp Butter
1 tsp fresh ginger paste
1 tsp fresh garlic paste
1 green chilly sliced
1/2 tsp Red chilly powder

1/2 tsp coriander powder
1/4 tsp green cardamom powder
6 large tomato
2 tbsp tomato puree
3 tbsp cream
1/4 tsp garam masala

1 tsp dry fenugreek leaves
Sugar a pinch
Salt to taste
Cashewnut paste 1 tbsp (Optional)


Method for making Butter Chicken:

  • In a pan dry roast red chilly, peppercorn, cinnamon, cumin, cloves, black & green cardamom. Now grind this to a powder. (You can use coffee grinder else use the powder form of all these spices, dry roast it for 1 min)
  • In a bowl put rest of the ingredients under the marinade section and mix well. Now add chicken & mix again. Cover with cling film & leave it overnight or atleast for 3 hours in the fridge.
  • Put the chicken in a preheated oven of 200 degrees and let it cook for 20 mins at 180 degrees. Make sure you turn the chicken after 10 mins so that its cooked from both sides.
  • Blanch, peel and puree the tomatoes. Keep aside.
  • For the curry heat the pan and add butter and immediately add the ginger & garlic paste.
  • Now add the sliced green chilly. Also add red chilly powder & coriander powder and cardamom powder saute for 30 seconds.
  • Add the pureed tomato and cook on high flame for 10 mins or till the gravy leaves the side.
  • Now add the tomato puree, a pinch of sugar & salt and cook for 5 minutes.
  • Add the roasted chicken pieces and mix well. Cover the pan and cook on a slow flame for 10 mins.
  • Add the cashewnut paste, cook for further 2 mins on slow flame & then add cream and stir well. Cook for another 2 minutes.
  • Now add the garam masala and crushed fenugreek leaves. Mix well.
  • Transfer the chicken to a serving bowl and garnish with chopped coriander leaves and swirls of cream.
  • Authentic North Indian punjabi butter chicken is ready to be served with roti, naan or rice.

Tip :

For the classic smoky effect in your chicken curry, transfer the chicken in a bowl, cover with aluminium foil and pierce it a few times. Using a tong burn a small piece of coal on gas and place it on the foil. Cover immediately with a lid. Place it in the oven for 30 mins at 120 degrees. Remove the foil and be careful when you dispose the coal.  Garnish & Serve Hot.

For a healthier version you can substitute cream with 1 cup of milk (room temperature).

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