CHICKEN-THIS WHITE MEAT IS A VERY FAMOUS POULTRY AROUND THE WORLD,LIGHT ON THE POCKET WELL ADAPTED TO VARIOUS LOCAL TASTES.ITS HIGH IN PROTEINS AND ITS LEAN MEAT IS GOOD FOR LOWERING CHOLESTEROLS AND PROMOTING MUSCLE GROWTH.
BUTTER CHICKEN .THIS IS A VERY FAMOUS NORTH INDIAN DISH ORIGINATED IN DELHI IN A RESTAURANT CALLED MOTI MAHAL OWNED BY KUNDAN LAL GUJRAL , BUT NOW A VERY TRADEMARK DISH IN MANY PARTS OF THE WORLD AND AN INTERNATIONAL DELICACY!
ITS A BUTTERY MILDLY SPICED GRAVY AND THE ADDITION OF CREAM GIVES IT A VERY SMOOTH TEXTURE .
SERVED WITH NAAN,BUTTER NAAN OR RICE .
RECIPE CARD:
PREPARATION TIME:10 MINS
COOKING TIME 20-25 MINS
SERVES:4-5 PERSONS
INGREDIENTS:
- CHICKEN -500 GMS( I TOOK BONELESS BUT ITS ALSO PREPARED WITH BONED CHICKEN )
- TOMATOES/ TAMATAR-5 BIG ( SLICED)
- ONIONS/PIYAZ-1 BIG( SLICED)
- CASHEWNUT/KAJU-15-20 no
- CORRIANDER LEAVES/DHANYA-2-3 TBSP
- GREEN CHILLIES/HARI MIRCH -2-3 no
- GINGER A ND GARLIC PASTE/ADRAK LASSAN -1TBSP
- RED CHILLI POWDER/LAL MIRCH - 3 TSP
- TOMATO KETCHUP -1TBSP
- CREAM-2TBSP
- WHOLE SPICED POWDER/GARAM MASALA- 1TSP
- SALT TO TASTE
- BUTTER-2TBSP
- OIL-1 TBSP
- OIL FOR FRYING CHICKEN
METHOD:
- CLEAN AND WASH THE CHICKEN ,DRAIN THE WATER.
- IN THE CHICKEN MIX 2TSP CHILLI POWDER,GINGER AND GARLIC PASTE AND SALT AND MARINATE ATLEAST FOR A HOUR.
- IN A DEEP PAN PUT THE SLICED ONIONS,TOMATOES,GREEN CHILLIES AND CASHEWNUTS.COVER AND COOK TILL SOFT.COOL AND GRIND IT TO A SMOOTH PASTE .
- SIEVE THE GROUND MIXTURE ,THIS STEP IS ESSENTIAL TO GIVE THE GRAVY A SMOOTH TEXTURE,YOU CAN RESERVE THE COARSED REMAINING FOR OTHER GRAVIES.
- FRY THE CHICKEN PIECES TILL COOKED AND EVENLY BROWNED. KEEP ASIDE.
- IN A DEEP PAN PUT OIL AND BUTTER AND PUT THE GROUND PASTE,TOMATO KETCHUP ,CHILLI POWDER,GARAM MASALA AND SALT
- AND COOK TILL OIL LEAVES AND THE SPICES ARE WELL COOKED .
- PUT THE FRIED CHICKEN AND CREAM .MIX WELL .
- COVER AND COOK FOR 1-2 MINS.
- READY TO SERVE.
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