How To Cook Butter Chicken

Make cuts with a sharp knife in the chest and leg pieces of chicken. Bring a mixture of red chilli powder, lemon juice and salt to the chicken and set aside half an hour. Hang yogurt in a muslin cloth for 15 to 20 minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Use this marinade with chicken pieces and refrigerate for three to four hours. Place chicken on a skewer and cook in a moderately hot Tandoor or a preheated oven (200 ° C) for ten to twelve minutes or until almost done. Brush with butter and fry for two minutes. Remove and destroy. Heat the butter in a saucepan. Add green cardamom, cloves, peppercorns and cinnamon. Saute for two minutes, add ginger-garlic paste and chopped green pepper. Boil for two minutes. Add tomato paste, red chilli powder, garam masala powder, salt and a cup of water. Bring to the boil. Reduce heat and boil for ten minutes. Add sugar or honey and powdered Methi kasoori. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.

Ingredients

• Chicken 800 grams
• 2 tablespoons butter
• FOR marinade
• 1 cup yogurt
• Salt to taste
• Garlic paste 1 / 2 tsp
• Garam masala powder 1 / 2 tsp
• Kashmiri red chilli powder 1 tsp
• 1 tablespoon lemon juice
• Kashmiri red chilli powder 1 tsp
• Salt to taste
• 2 tablespoons ginger paste
• 2 tablespoons lemon juice
• 2 tablespoons mustard oil
• Sauce Makhni
• 2 tablespoons honey
• Cream 1 cup
• Butter 50 grams
• 1 tablespoon ginger paste
• Green pepper, chopped 4.5
• Red chilli powder 1 tbsp
• Salt to taste
• Dry fenugreek leaves (Kasuri Methi) 1 / 2 tsp
• Whole garam masala 1 tbsp
• 1 tablespoon garlic paste
• 400 grams tomato paste
• Garam masala powder 1 / 2 tsp

Recipe Tip:

Heating kasoori Methi in the oven somewhere in a battle kasoori Methi Tawas / griddle to make fresh. It can easily be painted to powder by hand.