Butter chicken as promised............The way i do it.
What you need.
Chicken 1.2 kg with bone or bone less as per your choice.
2 large onions.
250 grams tomato
a couple of spoons of curd.
Kashmiri red chilli
red chillis.
green chillies.
melon seeds 1tbsp
Fresh cream200 gms
Coriander seeds 1 1/2 tbsp
Cumin Seeds 1 1/2 tbsp
1/2 spoon turmeric
Ginger 1 inch
Garlic 10 cloves.
1 tbsp garam masala powder.
Dried Fenugreek leaves 2 tbsp
Boiled egg and cherries to garnish
Salt to taste.
In a blender beat the curd with Kashmiri red chillies and marinate the chicken in it till you prepare the remaining ingredients for the curry. You can do it for longer , there are no strict rules.
Now chop the onions and fry it in butter/ Ghee till its really brown and the water in it has dried. take it off the flames and take a blender, add the onions , ginger , garlic, red chillies , green chillies, melon seeds, garam masala powder, turmeric, coriander seeds and cumin seeds to a fine paste. Now add this to the chicken and leave it for a bit , till you puree the tomatoes.
Now you are ready to cook. Take a heavy bottom pan, and add some butter/ Ghee to it. You can add some green chillies/ fennel seeds/ Cardamom/ Cloves either one a just a little of either two, reduce the heat and add the chicken with the marinade as well as the onion paste. cover and let it cook for a bit, do stir is occasionally to avoid the sticking to the pan.
After like say 10 minutes add the tomato puree (please make a fresh puree rather than a canned one). and cook till almost done. Add the salt now. Finally add the fresh cream and let it simmer for a couple of minutes, then add the dried fenugreek and stir. Garnish with grated boiled eggs and cherries. Serve this with any kind of roti / paratha / butter pav /or even a good Basmati rice.
Note: Haven't mentioned the quantity of chillies as i do it as per taste. Try using green chillies when u make the paste. It brings with it a certain freshness. Also Kashmiri red chillies are for color rather than taste so dont be too apprehensive. You can add some powered Kashmiri red chillies if you feel the chicken is too white or yellow for the red texture.
Also if you don't like the feel of curd or do not have the time you needn't marinate it at all. Just prepare your paste and get on with the cooking. Its as good.
PS : this one is my own experimentation. and i keep playing around with the ingredients. I would suggest you do the same.
Go ahead ENJOY. My friends did so i am Glad .
What you need.
Chicken 1.2 kg with bone or bone less as per your choice.
2 large onions.
250 grams tomato
a couple of spoons of curd.
Kashmiri red chilli
red chillis.
green chillies.
melon seeds 1tbsp
Fresh cream200 gms
Coriander seeds 1 1/2 tbsp
Cumin Seeds 1 1/2 tbsp
1/2 spoon turmeric
Ginger 1 inch
Garlic 10 cloves.
1 tbsp garam masala powder.
Dried Fenugreek leaves 2 tbsp
Boiled egg and cherries to garnish
Salt to taste.
In a blender beat the curd with Kashmiri red chillies and marinate the chicken in it till you prepare the remaining ingredients for the curry. You can do it for longer , there are no strict rules.
Now chop the onions and fry it in butter/ Ghee till its really brown and the water in it has dried. take it off the flames and take a blender, add the onions , ginger , garlic, red chillies , green chillies, melon seeds, garam masala powder, turmeric, coriander seeds and cumin seeds to a fine paste. Now add this to the chicken and leave it for a bit , till you puree the tomatoes.
Now you are ready to cook. Take a heavy bottom pan, and add some butter/ Ghee to it. You can add some green chillies/ fennel seeds/ Cardamom/ Cloves either one a just a little of either two, reduce the heat and add the chicken with the marinade as well as the onion paste. cover and let it cook for a bit, do stir is occasionally to avoid the sticking to the pan.
After like say 10 minutes add the tomato puree (please make a fresh puree rather than a canned one). and cook till almost done. Add the salt now. Finally add the fresh cream and let it simmer for a couple of minutes, then add the dried fenugreek and stir. Garnish with grated boiled eggs and cherries. Serve this with any kind of roti / paratha / butter pav /or even a good Basmati rice.
Note: Haven't mentioned the quantity of chillies as i do it as per taste. Try using green chillies when u make the paste. It brings with it a certain freshness. Also Kashmiri red chillies are for color rather than taste so dont be too apprehensive. You can add some powered Kashmiri red chillies if you feel the chicken is too white or yellow for the red texture.
Also if you don't like the feel of curd or do not have the time you needn't marinate it at all. Just prepare your paste and get on with the cooking. Its as good.
PS : this one is my own experimentation. and i keep playing around with the ingredients. I would suggest you do the same.
Yummy recipe...Tried last night..added cashew nuts instead of melon seeds:-) and yes i added one extra ingredient i.e.SALT :-p
ReplyDeleteWell i am glad you were intelligent enough ...... :-P
ReplyDelete