butter chicken recipe
INGREDIENTSFor Marinade:Plain Yogurt 1 cup Lemon Juice 1 tbsp Turmeric 1 tsp Garam Masla Powder 2 tspChili Powder ½ tsp Cumin (ground) 1 tsp Freshly grated Ginger 1 tbsp Garlic (crushed) 2 cloves Chicken thighs (chopped, bite size)500 gmsIngredients for Curry:Oil 8 tbsp Tomato Puree 1 cup Salt ½ tsp Sugar ½ tsp Cream 1 cupMETHODSFor extra smooth sauce, combine all the ingredients for marinade except chicken and process in food Processor.Or mix all ingredients in a bowl and Marinate chicken with the sauce ,refrigerate it over nightHeat oil over high flame and a pan and fry chicken for 3-4 minutes until chicken is white.Add tomato Puree and sugar with salt , turn down to low flame and simmer for 20 minutes.Adjust salt to the taste.Stir through the cream, then remove from heat, garnish with coriander and serve.
chicken curry recipe
Ingredients1/2 cup oil 1 medium onion, finely chopped 2 small to medium tomatoes, halved 1tsp minced garlic1tsp minced ginger 3tsp salt (or to taste) 2tsp Paprika or Kashmiri Red Chilli Powder 1tsp cumin powder1tsp cumin seeds 2tsp coriander powder 1/2tsp turmeric 1 bay leaf2 whole cloves 10 whole black peppercorns 1 green cardamom 1 tsp chilli powder (if needed to enhance the spice. Please taste before adding)1 chicken (approx 600-800g cut into 12-14 pieces), bone in, curry pieces Coriander or dried fenugreek (kasuri methi) to garnish 1/2 tsp garam masalaInstructionsHeat the oil in a deep potAdd in the onions.Cook these on a medium high heat till the onions become translucent and begin to brown lightly on the edgesAdd the halved tomatoes and a splash of water. Cover and steam this on low for about 5 minutes.Once the 5 minutes are up, the peel should slip off the tomatoes easily. Pull these outTurn the heat up, add the garlic, ginger and all the spices and dry out the masala, stirring constantly.Use your spoon to mash the onions and tomatoes as you stir. Alternatively, you can blend these to get a super smooth masala fastOnce the masala is super dry, the oil begins to seperate at the edges and the masala begins to catch at the bottom of the pot, add the chickenSaute the chicken on high heat, again stirring constantly, until the chicken changes colour and no longer remains pinkAdd 2.5 cups of water. Bring to a boil, then cover and simmer on low for half an hourOnce the chicken is cooked through, stir in the garam masala and coriander/dried fenugreek.
