Thursday, June 4, 2015

Butter Chicken Masala

This is another dish I tried from the blog food bound. And I relished the taste as if I have eaten it from a restaurant.

Ingredients :

Marination Step 1 : (For 30 minutes)

Chicken : 500 gms
Oil : 2 tsp
Lemon Juice : 1 tbsp
Chilli Powder : 1 tsp
Coriander Powder :1 tsp
Garam Masala : 1 tsp

Marination Step 2 : (For 2 to 3 hours)

Yoghurt : 1 cup

For Gravy :
Ginger Garlic Paste : 1tbsp
Green Chilli : 2
Red Chilli Powder : 1tsp
Salt according to Taste
Cardamom : 2 pods
Tomatoes : 6
Cashew Nuts : 10 (Soaked and ground into paste)
Sugar : 1/2 tsp
Cream : 3 tbsp or Milk : 3/4 cup
Fenugreek Leaves/ Kasoori Methi : 2 tbsp
Butter : 4 tbsp
Oil : 1 tsp

Procedure :
1. Marinate the chicken according to that given in Marination Step 1 for half an hour and prick the chicken pieces with fork so that it is well marinated.
2. Now marinate with yogurt and marinate in the refrigerator for 3 to 4 hours.
3. Once you take the chicken put you can either bake the chicken at 350 F for 20 to 25 minutes on each side.
4. Or cook the chicken on a skillet for 5 to 10 minutes. (make sure that the chicken doesn't become hard).
5. Blanch, peel and puree the tomatoes and keep it aside.
6. Heat a deep bottomed pan add 1 tsp oil and 1 tbsp butter, followed by ginger garlic paste. Cook till the smell of the paste disappears.
7. Add the green chilli and cardamom pods followed by pureed tomato.
8. Add the kashmiri chilli powder and cook till the oil leaves the side. Now add the cashewnut paste.
9. Simmer and add the sugar and 2 tbsp butter.  (if adding milk add now or move onto step 10).
10. Check for the seasoning and add salt, followed by cooked chicken.
11. Add the crushed kasuri methi and cream. (If adding milk add after step 9 and cook for 5 min).