Skip to main content

BUTTER CHICKEN

Butter chicken
Ingredients
500 g chicken
3-5 garlic cloves
1 small piece of ginger
2-3 t red chilli powder
1/4 t turmeric powder
1/2 t cumin seeds powder
1/4 ajwain powder(omam powder)
salt to taste
red colour or a pinch of kasari powder
100 g curd
1 t lemon juice
ghee
1/2 t garam masala or pepper powder
1 small onion ring
1/2 lemon
FOR GRAVY
2 onion
ginger 1 small piece
2 tomatoes
3-4 t tomato puree
1 t sugar
1/2 t garam masala
2 t cream
3 t butter
salt to taste
2 green cardamom
few coriander leaves
2 small green chilli s slit
1 t ginger juice
METHOD
Make deep cut over the chicken guater.
Take small bowl make a paste of salt,turmeric powder chilli powder and 1-2 t water and apply over chicken.

  • Grind the garlic and ginger paste .
  • Add red chilli powder ,turmeric powder,cumin seeds powder,,ajwain powder,,salt,lemon juice,red colour.mix with the garlic ginger paste ,add to the chicken and add the curd.
  • Mix well and marinate the chicken for 3-4 hours.
  • Remove the chicken in the mixer and roast in a tandoor or hot over till half done .
  • if you have not tandoor or oven .fry the marinate chicken in a oil .
  • take out for 5-10 minutes to remove the extra moisture.
  • sprinkle garam masala and keep aside
Making for gravy
  • Grind onion and ginger to paste
  • Blanch tomatoes and reduce to a puree and strain.
  • Crush the green cardamom to a fine powder.
  • Heat ghee or butter in a karahi and add the green cardamom ,powder.Immediately add the Onion and ginger paste and fry for golden brown
  • Add the prepared puree and cook for 2-3 minutes.
  • and then add the ready made tomato puree ,pepper powder,sugar,cream ,redchilli powder and salt and cook for another 2-3 minutes.and simmer for 2 minutes.
  • Before serving add the roasted chicken pieces to prepared gravy and add little water [f required and cook covered for slow flame for 15 to 20 minutes or till the chicken is tender.
  • Pour in a bowl garnish with cream or butter and slite green chilli ,ginger juice and coriander leaves.
  • serve hot with rodi or chapaties

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

PANAGAM

PANAKAM Ingredients 1 big size jaggery(100 g) 1 small size lime 1 small bit dry ginger (chukku) 2 cardamom 2 cup water a pinch of salt METHOD Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice. Powered the cardamam and dry ginger. Add the cardamom powder and dry ginger powder in the juice Cool in a refrigerator and add ice cube and serve.
Post a Comment
Read more

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.
Post a Comment
Read more