Butter chicken is one dish that we all love in the family. Though I cook this very rarely because it needs a good amount of time in marination and then grilling etc etc. I am sure all my friends out there would definitely love to try this recipe out once atleast at home.
Ingredients:
Ingredients:
1. Take 400 gms of boneless chicken
2. Kashmiri Mirch - 3tsp
3. 1 Lime juice
4. Tomatoes - 12 nos.
5. Butter - 4tbsp
6. Ilaichi - 4
7. Mace/Javitri - 1gm
8. Ginger Garlic Paste - 6tsp
9. Hung Curd - 1/2cup
10. Garam Masala - 1 tsp
11. Mustard Oil - 2tsp
12.Salt to taste
13. Kasoori Methi - 1/2 tsp
14. Honey - 1tsp
15. 3 1/2 tbsp. cream
16. coriander twig for garnishing
There are two types of marinate for the chicken in butter chicken recipe. Method given stepwise
1st Marinate:
Cut the boneless chicken into medium sized cubes and wash properly. Marinate the chicken with salt, 1tsp Kashmiri mirch and 1 lime juice. Mix well and keep this in refrigerator for half an hour or so.
While the marinated chicken is in the refrigerator , start to prepare the gravy for the butter chicken. It is said that its all about how you cook the gravy to make a perfect butter chicken.
Take 12 med sized nice red tomatoes n cut them into cubes and then blend them with little bit of water in it to make a nice puree. In a hot deep pan put 2tbsp of butter. Do not let the butter to get burn. Add immediately 4 ilaichi, 1gm mace (javitri), ginger garlic paste 1tsp each and stir. Now pour the pureed tomatoes, add salt to taste, 1tsp kashmiri mirch powder. Mix well and let it cook for 7-10 minutes covering with lid.
2nd marinate of the chicken:
Take 1/2cup of hung curd in a bowl , add 1tsp kashmiri Mirch powder, salt to taste, ginger garlic paste 2 tsp each, 1/2 tsp garam masala and mix all these ingredients well and now add the marinated chicken pieces which was kept in the refrigerator. Now pour 2tsp of mustard oil into this and again give them a nice mix and keep it in refrigerator for atleast 2 hours.
After 2 hours of marination, take out the chicken from the refrigerator and cook the pieces in gas tandoor/normal pan/grilled pan/tawa whichever is available with you with little oil. I use my grill pan for cooking the chicken pieces. Cook them till they are golden brown and soft.
Now back to the gravy - Into the gravy add 1/2tsp kasoori methi, 1tsp honey, 2tbsp butter and give it a mix. By this time the gravy should have been cooked properly. Finish with 31/2 tbsp fresh cream and 1/2 tsp Garam Masala..Give a nice stir and you will be noticing the body and thickness the gravy gets after pouring cream. Now add the cooked chicken pieces into the gravy, stir and cook for another 5-7 mins and you are done with your butter chicken. Transfer the butter chicken to a beautiful bowl and garnish with cream and coriander twig.
2. Kashmiri Mirch - 3tsp
3. 1 Lime juice
4. Tomatoes - 12 nos.
5. Butter - 4tbsp
6. Ilaichi - 4
7. Mace/Javitri - 1gm
8. Ginger Garlic Paste - 6tsp
9. Hung Curd - 1/2cup
10. Garam Masala - 1 tsp
11. Mustard Oil - 2tsp
12.Salt to taste
13. Kasoori Methi - 1/2 tsp
14. Honey - 1tsp
15. 3 1/2 tbsp. cream
16. coriander twig for garnishing
There are two types of marinate for the chicken in butter chicken recipe. Method given stepwise
1st Marinate:
Cut the boneless chicken into medium sized cubes and wash properly. Marinate the chicken with salt, 1tsp Kashmiri mirch and 1 lime juice. Mix well and keep this in refrigerator for half an hour or so.
While the marinated chicken is in the refrigerator , start to prepare the gravy for the butter chicken. It is said that its all about how you cook the gravy to make a perfect butter chicken.
Take 12 med sized nice red tomatoes n cut them into cubes and then blend them with little bit of water in it to make a nice puree. In a hot deep pan put 2tbsp of butter. Do not let the butter to get burn. Add immediately 4 ilaichi, 1gm mace (javitri), ginger garlic paste 1tsp each and stir. Now pour the pureed tomatoes, add salt to taste, 1tsp kashmiri mirch powder. Mix well and let it cook for 7-10 minutes covering with lid.
2nd marinate of the chicken:
Take 1/2cup of hung curd in a bowl , add 1tsp kashmiri Mirch powder, salt to taste, ginger garlic paste 2 tsp each, 1/2 tsp garam masala and mix all these ingredients well and now add the marinated chicken pieces which was kept in the refrigerator. Now pour 2tsp of mustard oil into this and again give them a nice mix and keep it in refrigerator for atleast 2 hours.
After 2 hours of marination, take out the chicken from the refrigerator and cook the pieces in gas tandoor/normal pan/grilled pan/tawa whichever is available with you with little oil. I use my grill pan for cooking the chicken pieces. Cook them till they are golden brown and soft.
Now back to the gravy - Into the gravy add 1/2tsp kasoori methi, 1tsp honey, 2tbsp butter and give it a mix. By this time the gravy should have been cooked properly. Finish with 31/2 tbsp fresh cream and 1/2 tsp Garam Masala..Give a nice stir and you will be noticing the body and thickness the gravy gets after pouring cream. Now add the cooked chicken pieces into the gravy, stir and cook for another 5-7 mins and you are done with your butter chicken. Transfer the butter chicken to a beautiful bowl and garnish with cream and coriander twig.
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