BUTTER CHICKEN OR,
The most popular curry in the Indian cuisine, Smokey flavour from chicken and creamy sauce of tomatoes and spices is the delicacy combination. It is worth giving your extra time to make this dish.
This recipe is in two parts
First part is a sauce/garvy/curryto make
second part is Marinated chicken fillets ( Chicken Tikka)
Onace sauce is ready add cooked chicken Tikka cok foe 5 minutes and your deicious Butter chicken is ready to eatwithNaan bred and Basmati rice- Chef Nari, firstname.lastname@example.org for any help!!!
Prepare chicken Tikka from following recipe. When it is cool cut into half, keep a side.
Sautee onion, garlic and ginger in heavy thick bottom pot. Add paprika, red chilli and tomato paste and ground cashew or sun flower seeds, pour 1.5 litter of hot water, whisk well, and let it cook for 5 minutes. It should be not very thick or thin just coating consistency, if required adds some more hot water. Now add garam masala, kashoori methi, honey and salt to taste. Blend this Makhani sauce with electric blender. Boil for another 6-7 minutes, remove any scum on top.
Now add cut chicken tikka cook for 6-7 minutes, remove any scum, add chopped green chilli and cream simmer for another 5 minutes on slow fire, and Check seasoning. Garnished with chopped coriander, Served with naan bread and basmati rice.
Tandoori Chicken Tikka
Spicy pieces of Chicken fillet
It is one of the most popular entrees on restaurant menu. This can serve as an entrée or main course and good choice cocktail party as finger food.
Chicken thigh fillets 1.2 kg
Lemon 3 nos
Ginger- garlic paste 2 table spoons
Salt to taste
Tandoori marinade 1 quantity. (2 tablespoon garlic paste, 1 table. Spoon ginger paste, 2 table spoon red
Paprika, 1 table spoon gram masala and ½ tea spoon orange colour).
Remove fat and glitters from thigh fillets and cut into 4 pieces, if thigh fillet is big than make sure “Tikka” size should not bigger than 2 by 3 inches. Rub with 2 lemon juice, salt and ginger-garlic paste. Keep a side for 15 minutes, discard the chicken juice and mixed with Tandoori marinade, tikka should be well coated. Marinate for 1 ½ hours at room temperature or in refrigerator for 3 hours.
Preheat the oven to 230`C/ 450`F; / Tandoori Oven, there will be some watery juice around the tikka, discard with the help of spoon, add 1 table spoon of besan flour and mix well, now tikka will be very much coated with marinade. Skewer the tikka on metal skewers, place in hot Tandoori oven, Cook till tender.
.Serve Chicken Tikka with your choice of mix salad, or tomato, onion coriander, green chilli kchumber, lemon wedge and coriander-mint chutney.
Chicken Tikka can be eat as dish,
Butter chicken can be made in bulk, portion in small qantity and freeze for lazy day. Thigh fillet will better than breast. instead of Chicken any meat or Panner( hard Ricota cheese) or Tofu can be use in same sauce. any help contact me on email@example.com