I have to keep living up to my son’s expectations. He loves to eat and he loves anything to do with chicken. If you look at my blog I have scores of chicken recipes. And every day I find some new and interesting one to try out. I have taken this recipe from the website guardian.co.uk. Butter chicken has crossed the seas to become one of the favourite Indian recipes in the UK. It seems to have captured the Western palette.
The basic butter chicken is made in a tomato based gravy. Here the tomato puree has other elements added to it.
Ingredients
1 kg chicken
For the marinade
2 tbsp ginger garlic paste
½ cup yogurt
Salt to taste
Few drops lemon juice
For the gravy
5 ripe, red tomatoes
1” ginger, crushed
5 garlic pods, crushed
6 cashews, soaked in warm water
6 almonds, soaked in warm water
4 green chillies, slit
½ tsp sugar
1 tsp salt
1 tsp turmeric powder
1 tsp Kashmiri Chilli powder
2 tbsp kasuri methi, crushed
1 cup ready made tomato puree
1 tbps ginger juliennes
4 tbsp butter
1 cup cream
Marinate the chicken overnight. If you are short on time then marinate for at least 2-3 hours. Grill them at 200 degrees Celsius for 20 minutes. If you don’t have a grill/oven then pan fry them in a pan on high heat.
Make slits on the tomatoes and put them to boil. After 10 minutes add the crushed ginger, crushed garlic, soaked almonds and cashews, green chilli, turmeric powder, kashmiri chilli powder, kasuri methi. Boil for another 10 minutes. Drain the water and puree the tomato mix.
Heat the 4 tbsp butter in a pan. Add the pureed tomato mix. Keep cooking on low flame till it starts drying up. Now add the ready made tomato puree and ginger juliennes. Cook till oil starts leaving the sides. Add the chicken and a cup of water. Cook for 10 minutes. Add the cream and simmer for a few minutes. Garnish with chopped coriander leaves.
No comments:
Post a Comment