Butter Chicken
There are various recipes of butter chicken around the globe, some with bone and some without bone.The best is with boneless thighs. The chicken is marinated overnight in yoghurt, ginger garlic, lemon ,oil, seasoning, coriander and chilli. The chicken is traditionally cooked in tandoor.
Tandoori chicken
Ingredients Unit
Chicken thigh boneless 4 no
Ginger garlic paste 1 Teaspoon
Garam Masala powder 1 Teaspoon
Cumin powder 1 Teaspoon
Red chilli powder 1 Teaspoon
Chat masala 1 Teaspoon
Salt To taste
Turmeric 1 Teaspoon
Yoghurt 6 Tablespoon
Degi Mirch powder 1 Tablespoon
Coriander powder 1 Teaspoon
Fenu Greek Leaves 1 Teaspoon
Lemon Juice 1 Tablespoon
Oil 2 Tablespoon
Pepper 1 Teaspoon
Mix all the ingredients and rub on the chicken and marinate minimum for 4 hour. Once marinated cook in tandoor or in oven first on high heat at 300 degree Celsius for 7 Min and then slow cook on 170 degree for 15 Min.
Recipe Of Butter Chicken Sauce
Ingredients Unit
Ginger Garlic paste 1 Tablespoon
Green Cardamom 3 No
Tomatoes 500 Gm
Kasoori Methi 1 Teaspoon
Butter 100 gm
Salt To Taste
Green Chilli 25 Gm
Kashmiri Red chilly 70 Gm
Sugar 50 Gm
Cream 50 ml
Tandoori chicken 500 Gm
Garam Masala 1 teaspoon
Bay leaves 2 No
Cloves 3 No
Tomato paste 2 Tablespoon
Heat oil add bay leaves, green cardamom and clove, cook till Fragrant. Add ginger garlic paste cook till golden brown colour. Add crushed tomato purée and tomato paste to it.Add all the spices and cook till it leaves oil. Once cooked Blend and strain. Take it back to stove add sugar, butter and Tandoori chicken and all the juices came out of chicken.While finishing add cream.
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