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December 2006 - Butter Chicken
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Preparation Time: 30
Cooking Time: 30
Level of Difficulty: Moderate
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Marinade:
1 skinless boneless chicken breast (1 inch cubes)
1/2 cup plain yoghurt
1 tbsp ginger paste
1 tsp red chilli powder
Salt to taste
Sauce:
1 cup tomato puree
1 tbsp kasuri methi (dry fenugreek leaves) MOST IMPORTANT INGREDIENT
2 tbsp hhhhoney (or sugar)
1/2 cup heavy cream
2 green chillies (slit lengthwise)
2 tbsp ghee (or unsalted butter)
1 tbsp ginger garlic paste
Salt to taste
4 cloves
4 green cardamoms
1 cinnamon stick
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Marinate the chicken in the marinade for 1 hour and cook the chicken pieces along with the marinade on a pan until the chicken pieces are completely cooked
In another pan, heat ghee and add the standing spices, saute for 30 seconds and add ginger garlicccc paste, saute for 30 seconds
Add tomato puree and cook on low heat for about 5 minutes, puree will splutter so be careful
Add 1 cup water and bring it to a boil
Add heavy cream, honey, kasuri methi and adjust salt
Add chicken pieces and simmer forr 33-4 minutes
serve hot!
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