Butter Chicken

Here it is,the most treasured recipe of mine,that of the very delicious,very very creamy and very very very rich... Butter Chicken.

Ingredients

Chicken = 750g(remove skin,cut into even sized pieces)
Onion = 150g
Butter = 60-65g
Tomato puree = 1cup
Ginger(grated) = 2tsp
Garlic (grated) = 1tbsp
Red chilli powder = 1tsp
Coriander powder = 1tsp
Whole spices = (Cloves-4,Green cardamom-4,Bay leaves-2to3,Cinnamon-3small sticks.Star anise-1petal,Fennel seeds-1/8tsp)
Coriander leaves(finely chopped) = 3tbsp
Oil = 1tsp

for the marinade

Turmeric powder = 1/4tsp
Redchilli powder = 2tsp
Garam masala powder = 1tsp
Ginger-Garlic paste = 2tsp
Kasoori methi(crushed fine) = 1tsp
Oil = 1/2tbsp
Yogurt = 4tsp

Method

Marinate the chicken pieces,keep refrigerated for 45min or better if kept marinated overnight
Sear the marinated chicken pieces in a pan and then grill it in the oven(200 degree C for 10 mins) or the easier method is to just Heat oil in a pan and shallow fry the chicken pieces till it turns dark brown on all sides,keep aside


for the gravy

1.Heat 1tsp oil,in medium heat saute the ginger and garlic grated and finely chopped onion till light brown, add red chilli powder,coriander powder,salt and saute(with only a tsp oil it may tend to stick to the pan therefore sprinkle a little warm water in between)Cover and cook,let the onions become tender and then grind it to a smooth paste

2.Toast the whole spices for a few seconds

3.In a saucepan add the ground paste,tomato puree toasted whole spices and about a cup of warm water(any remaining marinade can be mixed with water and poured to make the gravy too)cover and cook in medium heat till the gravy reduces & thickens

4.Add warm water(1to 1&1/2cups) again to make up the gravy

4.Add in the fried chicken pieces,add salt,gently stir and allow it to simmer on low heat for 12 to 15mins

5.Remove from heat* add butter and finely chopped fresh coriander leaves,mix,cover and keep aside for about 15min before serving

5.Serve hot garnished wth chopped coriander leaves and few drops of fresh cream with rice,roti,naan...

*Do not add butter and allow the gravy to boil,it results in a layer of oil floating on top of the gravy

Recipe submitted to RP for JFI - tomato




Also try
Butter Chicken from Foodies Hope

Thattukada style Kozhi Porichathu/Kerala Chicken Fry

This is another recipe I have been wanting to post from a long time.The recipe of this thattukada(roadside eatery)style chicken fry comes from my husband who loves the delicious thattukada dosas and omelettes!.The marinated chicken has to be fried in coconut oil and the fried curry leaves adds such a wonderful aroma to the fried chicken.

Ingredients

Chicken drumsticks = 4
Ginger-Garlic paste = 1tsp
Coriander powder = 3/4tsp
Red chilli(piriyan molagu) powder = 3/4tsp
Turmeric powder = 1/8tsp
Garam masala powder = 1/2tsp
Rice flour = 1/2tsp
Salt = to taste

Coconut oil = 1/2cup
Curry leaves = 2 to 3 sprigs
Green chillies = 5nos
Lemon = 1no

Method

Clean the chicken drumsticks,Pat dry and make few slits on them
Make a paste of all the marinade ingredients using lime juice
Marinate the chicken for an hour atleast,refrigerated
Heat the oil in a pan and fry the chicken in medium-low heat till brown on all sides
Drain on kitchen paper
In the same oil deep fry curry leaves and slit green chillies(remove the seeds from the chillies to reduce heat)
Garnish the fried chicken with lemon wedges,fried curry leaves & chillies



Other Chicken recipes
Crunchy Chicken Fry
Chilli Chicken
Crispy Curry Leaf Chicken Fry

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