Tuesday, March 30, 2010

Butter Chicken

Today, I was in mood to make a little exotic meal for my family. Hence, I decided to make lemon rice with butter chicken. This recipe is very simple and easy to make and very delicious. It tastes great with naan but I made lemon rice with it which also is a good combination.

Preparation Time : 30 minutes + 5 hrs marination
Serves : 4


500 gms boneless chicken

for the marinade:
2 tbsp lime juice
1 tbsp chilli powder
1 tbsp vegetable oil
1/2 cup plain yoghurt beaten well
1 tsp garam masala powder
1 tbsp ginger garlic paste
1/2 tsp turmeric powder

for the gravy :

11/2 cup tomato puree
1 medium onion finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1 tbsp cashewnut powder
1 tsp dried fenugreek leaves (kasuri methi powder)
1/2 cup heavy cream
3 tbsp butter
salt to taste
2 tbsp chopped coriander leaves

Method :
  • Clean and cut the chicken into medium pieces and keep aside.
  • In a bowl, mix all the marinade ingredients together and pour it over the chicken pieces. Mix well and let it rest in the refrigerator for about 5 hours or overnight
  • After 5 hours, bring the chicken to room temperature
  • Put the chicken pieces (brushing off the excess marinade) on a baking tray and roast them in the oven @ 400 degree F for about 15 minutes till the chicken has got a burnt colour but not cooked thoroughly.
  • In a pan, melt 2 tbsp butter. Add onions and fry nicely for about 5 minutes till the onions are translucent. Then, add the ginger garlic paste and fry for another minute.
  • To this add, the cumin powder, coriander powder, red chilli powder, garam masala powder and fry again for about 5 minutes.
  • Then, add the tomato puree, the leftover marinade and bring the gravy to a boil.
  • To this gravy, add the roasted chicken pieces and cook till the chicken is done.
  • Then add the cashewnut powder, kasuri methi and mix well.
  • Finally, add the cream and butter and give it a good stir
  • Garnish with coriander leaves and serve hot with naan or lemon rice.

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