BUTTER CHICKEN

BUTTER CHICKEN ( Makhani chuzey)                 Number of portions- 4

Sno            Ingredients                 Quantity

1.                  Spring chicken           800 gms

For marinating

2.                  curd                            100 ml

3.                  turmeric pwd              ½ tsp

4.                  Garam masala            ½ tsp

5.                  Ginger paste               1 tsp

6.                  Garlic paste                1 tsp

7.                  Lemon juice                5 ml

For gravy

8.                  Butter                          80 gms

9.                  Tomato puree            200 ml

10.              Ginger paste               1 tsp

11.              Garlic paste                1 tsp

12.              Green chilies              4 nos

13.              Green cardamom       4 nos

14.              Black cardamom        1 nos

15.              Cinnamon stick          2 inch long

16.              Cumin seeds               1 teaspoon

17.              Red chilli pwd            ½ tsp

18.              Cloves                           2

19.              Salt to taste

20.              Kasoori methi            1 tsp

21.              Cream                         50 ml

22.              Chopped coriander and juliennes of ginger for garnishing.

Methods

1        Clean the whole chicken.

2        In a bowl add all ingredients of marinate and keep it in a fridge overnight.

3        In a moderately hot oven or tandoor, roast the chicken for 15 – 20 minutes.

4        Remove and cut in to pieces as for curry.

5        Finely chop green chilies.

6        Heat butter in kadhai add whole masalas and let it crackle, beginning with cumin.

7        Add ginger garlic paste and bhuno till golden.

8        Add tomato puree and cook till butter leaves the masala, add powdered masalas, continue cooking.

9        Add chicken pieces and continue cooking for not more than 5 minutes.

10    Adjust seasoning

11    Lightly beat cream to improve texture and pour over chicken.

12    Sprinkle crushed kasoori methi and juliennes of ginger

13    Serve hot