Butter chicken

-

BUTTER CHICKEN & NAAN


This is the most loved & popular dish among many of us.  Grilled chicken pieces cooked in smooth buttery gravy, served   with hot crispy naan or kulcha is one of our favourite meal.

This dish is also called as murg makhani . 

Butter & cream is added to give extra richness to this gravy.  

The colour of the gravy depends on the colour of chilly powder used.  I prefer food with natural colours  and flavours. I never use any food colours in my recipes. 


RECIPE FOR BUTTER CHICKEN


Ingredients for chicken marination:

  • 400 gms of boneless chicken pieces
  • 1/2 cup curds
  • 1 tsp red chilly powder
  • 1 tbsp ginger garlic paste
  • 1/2tsp  coriander powder
  • 1/4 tsp jeera powder
  • Little pepper powder
  • Pinch of kasoori methi
  • Salt to taste

Ingredients for gravy:

  • 1-2 tsp butter
  • 2 medium onions chopped
  • 5 chopped garlic cloves
  • 1/4" ginger chopped
  • 2 slit green chillies
  • 2 large tomatoes chopped
  • 1"cinnamon
  • 3 cloves
  • 2 bay leaves
  • Pinch of kasoori methi
  • 2-3 cashewnuts
  • 1-2tsp Kashmiri chilly powder
  • 1/2tsp coriander powder
  • 1/4tsp jeera powder

Other ingredients:

  • 2 tbsp milk cream
  • Coriander leaves
  • Garam masala powder

Method:

Add all the ingredients under marination to cleaned chicken pieces , mix well & keep aside for 1 hour or overnight. 

Heat 1 tsp butter in a pan & roasted chicken till its juicy & slight brown. 

Heat 1tsp butter in a pan & add cloves, cinnamon, bay leaves. Add onion, chillies, ginger & garlic & fry till translucent. Do not burn. Add tomatoes , cashewnuts & kasoori methi & mix well. Cover & cook till tomatoes are tender. 
Add all the masala powders & mix well. 

Cool the masala ingredients. Remove bay leaves. Grind masala to fine paste. 

Add the ground paste to the cooking pan, add required quantity water, salt to taste & bring to a boil. Add a pinch of sugar to taste. 

Add fried chicken. Mix well. 

Add 2 tbsp milk cream, little garam masala & take one good boil. Sprinkle little karoori methi & coriander leaves on top.
Serve with naan, kulcha or ghee rice.

Enjoy restaurant style meal at home. 






Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Sanna

-
Image
SANNA These are fluffy steamed rice cakes made with rice & dal batter.  Delicious steaming hot sanna with dukra mass (pork bafat) is a delicacy among mangalorean Catholics.  Sannas are prepared mostly during festive occasions & during any celebrations in the house.  These are originally prepared using toddy but now we use yeast for fermentation.  These soft ,spongy sannas are best enjoyed with any fish or meat curries or with sambar & chutney.  They can be  enjoyed for breakfast, lunch , dinner or even for evening tea.  Rice & dal ground, fermented & steamed in steaming vessel  yields these delicious, soft, spongy sannas.  Here is a simple easy recipe for soft delicious sannas. RECIPE: I have used 200 ml cup for measurement. Ingredients: 1 cup dosa rice, 1/4 cup urad daal,  handful of poha soaked for 5 minutes. ( 3/4th cup poha) 1/4 tsp yeast. Salt & sugar to taste Method: Just soak dal & rice for minimum 2 hours & grind to fine p
Read more