Chicken Makhani or Butter Chicken is a rich preparation of chicken marinated in a curd and spice mixture.
Ingredients:
- Chicken 800 gms.
- Kashmiri Red Chili Powder 1 tsp.
- Lemon Juice 1 tbsp.
- Salt To taste
- Marination Curd (Yogurt) 1 cup.
- Ginger paste 2 tbsps.
- Garlic paste 2.tbsps.
- Garam Masala powder 1/2 tsp.
- Kashmiri Red chili powder 1 tsp.
- Lemon juice 2 tbsps.
- Butter 2 tbsps.
- Mustard oil 2 tsps.
- Salt To taste
For Makhani Sauce:
- Whole garam masala 1 tbsp.
- Tomato puree 400 gms.
- Sugar/Honey 2 tbsps.
- Ginger paste 1 tbsp.
- Garlic paste 1 tbsp.
- Red chili powder 1 tbsp.
- Garam masala powder ½ tsp.
- Fresh cream 1cup.
- Kasoori methi ½ tsp.
- Chopped green chilies 1 tsp.
- Butter 50 gms
- Salt To taste
Method:
1. Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
3. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
4. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
5. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done. Baste it with butter and cook for another 2 minutes. Remove and keep aside.
6. Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes.
7. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.
8. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
9. Serve hot with naan or parantha.
0 comments:
Post a Comment