| |
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
+ |
|
| |
|
|
|
| |
|
Butter Chicken |
Ingredients:
Tandoori Chicken 1 whole
Butter 50 gms
Cream 1 cup
Tomato puree 3 cups
Garam Masala Powder 2 tsp.
Red chilli powder 1 tsp.
Coriander powder 1/2 tsp.
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chilli paste 1 tsp.
Salt to taste
Chopped green coriander leaves for garnishing
Method:
1. Take 1 whole tandoori chicken and cut it into pieces.
2. Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and saute for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside.
3. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.
4. Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces.
5. Stir gently to coat all the chicken pieces with tomato gravy. Add 1/2 cup cream and simmer for 10 minutes.
Garnish with coriander leaves and rest of the cream and serve hot. |
|
