Tuesday, February 12, 2013

Butter Chicken




Can you believe that I have tried making butter chicken with "I can't believe it's not butter" ??? Tasted ridiculous by the way.. :P. But trust me..  I tried.. ! Wikipedia says butter chicken was initially made by Indian chefs in Britain to suit the European palate. Well I just tried to make it suitable for a healthy American palate... But... like they say .. “As for butter versus margarine, I trust cows more than chemists.” 
Enjoy! 





Ingredients: 

For the marinade: 

1. Chicken - 1 lbs
2. Yogurt - 1 tbsp 
3. Chilli powder - 1 tbsp
4. Turmeric - 1/2 tsp 
5. Ginger Garlic paste - 1 tbsp
6. Salt - To taste

Preparation: 

1. Marinate the chicken pieces with the ingredients listed for at least 4 hours. Overnight would be ideal. 
2. Arrange the chicken pieces in a baking sheet lined with aluminium foil. Drizzle a little oil on the chicken pieces. 
3. Bake the marinated chicken pieces at 400F for 20 - 30 minutes or until 75% cooked. (You could alternatively fry them lightly in oil or grill them. Just make sure that the chicken is only 75% cooked). 

For the sauce: 

1. Tomatoes - 2 big ripe tomatoes (blanched and pureed)
2. Onion - 1 big,  chopped
3. Ginger - 1 tbsp, finely chopped
4. Garlic - 1 tbsp, finely chopped 
5. Cinnamon stick - 1 inch 
6. Green cardamoms - 3-4 lightly crushed
7. Black cardamom - 1 lightly crushed
8. Kashmiri chilli powder - 1 tsp
9. Kasoori Methi (Dry fenugreek leaves) - 1 tsp
10. Cashew nuts - (Soaked in water and pureed to a fine paste)
11. Turmeric - 1/4 tsp
12. Butter - 3 tbsps 
13. Heavy cream - 1/4 cup (optional)
14. Oil - 1 tsp
15. Salt - As required
16. Sugar - 1 tsp

Preparation: 

1. Heat oil in pan. Add the ginger and garlic. Saute for a minute until lightly browned. 
2. Add the onions and mix until lightly browned. 
3. Transfer the ginger garlic onion mix to a food processor and grind to a fine paste adding a little water. Keep aside. 
4. Melt the butter in the same pan on low heat. Add the cinnamon sticks black and green cardamoms. 
5. Saute for a few seconds. 
6. Add the kashmiri chilli powder and turmeric powder and saute until the raw smell goes away. That would take about 30 seconds. 
7. Add the baked chicken pieces to this and mix well. Cook for about 5 minutes on medium - high. 
8. Add the onion paste and mix well for a few minutes. 
9. Add the tomato paste, kasoori methi, and sugar. Cover and cook for 10 minutes. 
10. The sauce should be bright red by now. Add the cashew nut paste. Mix well. Let cook for another 5 minutes. 
11. Add the heavy cream, mix well and remove from the heat. 
12. Garnish with coriander leaves. 

Enjoy! :D 




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