Butter Chicken recipe

Ingredients

  • Chicken – 1.5 lbs, boneless skinless thighs
  • Lemon Juice – 3 tbsp
  • Red Chili Powder – to taste
  • Salt – to taste
  • Yogurt – 1/2 cup
  • Ginger & Garlic Paste – 4 tsp
  • Tandoori Masala – 2 tsp
  • Unsalted Butter – 1.5 tbsp
  • Garam Masala – 2 tsp
  • Big Cardamom – 3
  • Green Cardamom – 4
  • Cinnamon Stick – 1? pc.
  • Bay Leaf – 2
  • Tomatoes – 3 large, pureed
  • Sugar – 1 tsp or to taste
  • Dried Methi Leaves (Kasoori Methi) – 1 tbsp
  • Green Chili – to taste, finely chopped
  • Heavy Whipping Cream – 1 cup or to taste
  • Cilantro – 3 sprigs, finely chopped

Cooking Instructions

Cut the Chicken to bite-size pieces and wash it well.

In a bowl add the following to the chicken pieces – Lemon Juice, 2 tsps of Ginger & Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.

Mix well and marinate in the refrigerator overnight for best results or atleast a couple of hours.

Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.

For the gravy, in a medium size pan on medium heat, melt and heat the Butter.

Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.

Add the balance of Ginger and Garlic paste and fry of 30 secs.

Add in the Green Chilis and the Tomato Puree. Mix well.

Add in the Salt, Red Chili Powder and Garam Masala and mix well.

Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.

Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.

Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.

At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.

Mix in half the Cilantro in the dish and garnish the balance while serving.

Cut the Chicken to bite-size pieces and wash it well.

In a bowl add the following to the chicken pieces – Lemon Juice, 2 tsps of Ginger & Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.

Mix well and marinate in the refrigerator overnight for best results or at least a couple of hours.

Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.

For the gravy, in a medium size pan on medium heat, melt and heat the Butter.

Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.

Add the balance of Ginger and Garlic paste and fry of 30 secs.

Add in the Green Chilis and the Tomato Puree. Mix well.

Add in the Salt, Red Chili Powder and Garam Masala and mix well.

Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.

Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.

Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.

At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.

Mix in half the Cilantro in the dish and garnish the balance while serving.
  

08 Mar 2011     1032 views     NON-Vegetarian       Curries > Chicken

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