This is the 100th recipe that I am publishing!! I really wanted it to be a special one; thought of some others but then chose this one! What's better than butter chicken which happens to be an all-time favourite of my son! It's a rich and creamy gravy that defines yumminess!!
Although, traditionally, the chicken is served on the bone, I have opted for boneless, chicken leg meat. Also, instead of cooking in a tandoor, I have grilled the chicken here.
Finally, instead of using the ripe tomatoes, I have used stewed tomatoes and tomato paste.
This recipe involves elaborate cooking but the final outcome justifies the effort!!
Preparation time - 10 minutes+4 hours of marination+30 minutes for stewing tomatoes
Cooking time - 20-25 minutes of grilling + 20 minutes to prepare the gravy
Ingredients for Grilled Chicken:
Chicken - 1 kg [boneless, preferably leg meat]
For the first marination :
Lemon juice - 2 tbsp
Red chilli powder - 1 1/2 tsp
Salt - to taste
For the second marination :
Yoghurt - 3/4 cup
Garlic paste - 1 1/2 tbsp
Ginger paste - 1 1/2 tbsp
Black salt - 1 tsp [kala namak]
Garam masala - 1 1/4 tsp
Fenugreek leaves - 1/2 tsp, crushed
Red colour a few drops [ optional]
Method for Tandoori Chicken :
1. Make incisions on the chicken pieces.
2. First marination: Mix all the ingredients in a bowl and daub all over the chicken and keep aside for an hour.
3. Second Marination: Mix all the ingredients in a bowl. Add the already marinated chicken pieces to this new marinade and keep aside for three to four hours.
4. Preheat the oven to 180*C. Place the marinated chicken pieces on the grill rack. Grill for 15 minutes.
5. Now, brush the chicken pieces with oil and turn upside down and grill for a 5 more minutes.
6. Remove from the oven grill and keep aside.
Ingredients for the Butter gravy:
Grilled Chicken - 1 kg,
Tomatoes - 10, medium sized (stewed tomatoes*-refer below for the method)
Tomato paste - 200gm
Oil - 2 tbsp
Onions - 2, medium sized, chopped
Bay leaves -2
Kashmiri red chilli powder - 2 1/2 tbsp
Ginger-Garlic paste - 1 1/2 tbps
Cashew nuts - 12-15, soaked in warm water for 10 minutes and blend to a smooth paste
Garam masala - 1 1/4 tbsp
Cumin powder - 1 1/2 tsp
Dried Fenugreek leaves, crushed (Kasoori Methi) - 1 1/2 tsp
Fresh cream - 100 gm
Butter - 75 gm
Salt - to taste
For Garnishing:
Green chillies - 2, de-seeded and chopped
Coriander leaves - 2 tbsp, finely chopped
Fresh cream -1 1/2 tbsp
*To make Stewed Tomatoes:
Tomatoes - 10
Pepper powder - 1 tsp
Butter - 1 tbsp
Sugar - 1 tsp
Salt - 1 tsp
Cornflour - 1 tbsp
1. Add the tomatoes to a bowl of boiling water. Close and keep for 10 minutes. Remove the skin and chop the tomatoes finely.
2. Add the sugar, salt, pepper and butter. Mix well.
3. Cook slowly over low heat for 30 minutes.
4. Add cornstarch to obtain a thick consistency. Remove from heat and keep aside.
Method:
1. Heat oil in a large pan. Add onions and saute for a minute or two.
2. Add stewed tomatoes, tomato paste, bay leaves and salt. Lower the heat.
3. Simmer and cook, stirring occasionally till the oil separates from the sides. Strain the sauce.
4. Heat a pan and add the prepared sauce. Add red chilli powder, ginger-garlic paste, garam masala, cashew nut paste,cumin powder and crushed fenugreek leaves. Mix well and cook for 8-10 minutes.
5. Add the grilled chicken pieces. Stir for 5-6 minutes.
6. Add butter and stir till it melts. Finally, add the cream and remove from heat.
7. Transfer toa serving bowl and garnish with chillies, coriander leaves and drips of cream.
8. Serve hot with naan, roti or chapatis.
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