BUTTER CHICKEN - AMERICANISED

Butter Chicken Americanised - since time immemorial this has been an Indian delicacy that makes its presence in any country and showcases Indian cuisine ....enjoy, make it at home and impress your guests with your international cooking skills....
And it suits all taste palates as the chilli powders heat is mellowed with the citric acid of tomatoes and sweetness of Honey.... you may add a pinch of Garam Masala to make it more aromatized.


Ingredients

• 750 gms raw chicken thighs boneless ( you may use chicken thighs with bones too just cook in oven time has to be increased to 35 minutes)
  
  
  Marinade:
  
  2 tsp Kashmiri red chilli powder

( in case you do not find Kashmiri chilly powder you may use half quantity of regular chilly powder and a drop of orange red food colour)

 

          2 tsp ginger and garlic paste

         

          Lemon juice of 1 lemon
         

          Salt to taste

          250 ml hung curd   ( take 500 ml curd and put it in a muslin cloth or cheese cloth and hang it for atleast 4 hours or use greek yogurt 300 ml)


Gravy:

125 gm butter

1/2 tsp black cumin seeds

1/2 kg tomato - pureed ( you may substitute it with crushed tomato can)

1 tsp Kashmiri red chilli powder

( in case you do not find Kashmiri chilly powder you may use half quantity of regular chilly powder and a drop of orange red food colour)

Salt to taste

100 gm 35% cream (25 ml for garnish)

4 sliced green chillies for garnish

      

1 tbl spn Honey 

1/2 tsp crushed fenugreek leaves

 

100 gms cashew paste

 

Method

For marinating the chicken:

Mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

Then roast the marinated chicken in oven for about  20 minutes at 375 f.  


For the chicken gravy:

Heat white butter in pan.

Add black cumin seeds, tomato puree, red chilli powder, cashew paste and salt. Mix it well.

Now add the prepared chicken, cream, and crushed fenugreek leaves.

Cook till chicken is done. finish with honey and cream.

 

Garnish with Green chilly slit in half and cream.

Butter Chicken is ready to eat. Serve hot with Basmati rice or Garlic naan.

 

picture courtesy google....