butter chicken recipe, chicken curry recipe
butter chicken recipe
Plain Yogurt 1 cup
Lemon Juice 1 tbsp
Turmeric 1 tsp
Garam Masla Powder 2 tsp
Chili Powder ½ tsp
Cumin (ground) 1 tsp
Freshly grated Ginger 1 tbsp
Garlic (crushed) 2 cloves
Chicken thighs (chopped, bite size)500 gms
Ingredients for Curry:
Oil 8 tbsp
Tomato Puree 1 cup
Salt ½ tsp
Sugar ½ tsp
Cream 1 cup
For 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 night
Heat 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
1/2 cup oil
1 medium onion, finely chopped
2 small to medium tomatoes, halved
1tsp minced garlic
1tsp minced ginger
3tsp salt (or to taste)
2tsp Paprika or Kashmiri Red Chilli Powder
1tsp cumin powder
1tsp cumin seeds
2tsp coriander powder
1 bay leaf
2 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 masala
Heat the oil in a deep pot
Add in the onions.
Cook these on a medium high heat till the onions become translucent and begin to brown lightly on the edges
Add 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 out
Turn 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 fast
Once 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 chicken
Saute the chicken on high heat, again stirring constantly, until the chicken changes colour and no longer remains pink
Add 2.5 cups of water. Bring to a boil, then cover and simmer on low for half an hour
Once the chicken is cooked through, stir in the garam masala and coriander/dried fenugreek.