Murgh Butter masala... Ingredients •Chicken800 grams •Lemon juice1 tablespoon •Kashmiri red chilli powder1 teaspoon •Saltto taste •Butter2 tablespoons For marinade •Yogurt1 cup •Saltto taste •Garlic paste1/2 teaspoon •Garam masala powder1/2 teaspoon •Kashmiri red chilli powder1 teaspoon •Ginger paste2 tablespoons •Lemon juice2 tablespoons •Mustard oil2 tablespoons FOR MAKHNI GRAVY •Butter50 grams •Ginger paste1 tablespoon •Green chillies,chopped4-5 •Red chilli powder1 tablespoon •Saltto taste •Dry fenugreek leaves (kasuri methi)1/2 teaspoon •Whole garam masala1 tablespoon •Garlic paste1 tablespoon •Tomato puree400 grams •Garam masala powder1/2 teaspoon •Honey2 tablespoons •Cream1 cup Method Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha. Chefs Tip Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.
Posted on: Sun, 17 Nov 2013 16:24:04 +0000
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