Monday, 11 May 2015

Butter Chicken Recipe - Panjabi style.

This is traditional Indian dish from Punjab rich in taste available with the entire Indian restaurant.

• Preparation Time: 45 Minutes

• Serves: 4 persons

• 1 Kg. Chicken
• 2 table spoon Butter
• 1 table spoon Lemon juice
• 1 tea spoon Red chilli powder
For marinade
• 1 cup Yogurt
• Salt to taste
• 1 tea spoon Garlic paste
• 1 table spoon Ginger paste
• 1 table spoon Lemon Juice
• 2 table spoon Oil
• 1 tea spoon Garam Masala
• 1 tea spoon red chilli powder
For Gravy
• ¼ Cup Butter
• 1 table spoon Ginger Paste
• 1 table spoon Garlic  paste
• 1 table spoon Red chilli powder
• ½ Dry fenugreek leaves
• ½ cup Tomato paste
• ½ table spoon Garam Masala powder
• Salt to taste
• 2 table spoon Honey
• 1 cup Cream
• 1 table spoon whole Garam Masala

• Clean the Chicken with sharp knife. Apply red chilli powder, Salt and lemon Juice to the chicken and keep aside for 1 hour.
• Hang yougurt in thin cloth for 20 minutes to remove extra water. Add red chilli powder, Salt, Ginger-garlic paste, Lemon Juice, Garam Masala powder and Oil. Apply this mixture to chicken.
• Cook in reheated oven (200*c) for 15 minutes, remove apply some butter and cook for next 2-3 minutes.
• Heat pan add butter. Add whole Garam Masala Cloves, Cardamoms, peppercoms and cinnamon. Stir for 2 minutes add Ginger-Garlic paste and chopped chillies. Cook for 2 minutes.
• Add Tomato puree, Garam Masala powder, Red chilli powder, Salt to taste, little water. Bring it to boil.
• Add honey and fenugreek leaves and add cooked tandoori chicken pieces. Stir for 5-7 minutes.
• Add cream and garnish with Butter
• Serve hot with Nan or Parathas.
ginger, lemon, chicken, chilli powder, yogurt, garlic, masala, butter, cream, honey, fenugreek leaves, salt, juice

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