Wednesday, June 22, 2011

Butter Chicken recipe


Ingredients for Butter Chicken recipe

For Marinate,
800  grams of chicken cut into pieces (preferably boneless)
1  tablespoon(s) slightly sour yoghurt (optional)
1  tablespoon(s) vinegar or lemon juice
1  teaspoon(s) each of coriander, cumin and red chilli powders
1  onion chopped and made into a paste (optional)
2  teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4  large tomatoes chopped
4  tablespoons butter
1  tablespoon(s) fresh cream
1  teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2  teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing 


How to make Butter Chicken:
Heat 1 tbsp peanut oil in a large saucepan over medium heat.
Saute white onion until it becomes soft and translucent.
Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.
Add cream and yoghurt into the same pan and mix them well.
Reduce heat to low and cook sauce for 10 minutes.
Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.
Heat oil (1tbsp) in a large heavy frying pan over medium heat.
Cut the Chicken to bite-size pieces and wash it well.
Cook chicken pieces until it gets slightly brown (for about 10 minutes).
Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.
Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
Now pour the rest of the sauce into the chicken.
Mix cornstarch and water well. Put this mixture into the chicken.
Cook chicken for 5-10 minutes, or until thickened.
Butter Chicken is ready to serve.
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