Butter chicken

                                Butter chicken

           Description

Cuisine- punjab

Main ingredients- chicken

Nutrition facts- calorie,carbohydrates,fat,fibre and protein

Cooking time- 30-40 minutes

Preparation time- 5 hours

Servings- 4-5

Level of cooking- high

Course- main menu.

          Ingredients

Chicken- 1 kg

Marinade:

Red chilli powder- 1 tsp

Ginger-garlic paste- 2 tbsp 

Salt- to taste 

Curd,hung- 1 cup 

Lemon juice- 2 tbsp

Garam masala powder- 1/2 tsp

Mustard oil- 2tbsp 

Gravy:

Butter- 100 gms

Cumin seeds- 1/2 tsp

Tomato puree- 500 gms

Sugar- 1/2 tsp 

Red chilli powder- tsp

Ginger-garlic paste- 1 tbsp

Green cardamoms-3

Cloves- 5

Peppercorns- 5 

Cinnamon- 1 small piece 

Salt- to taste  

Fresh cream- 100 gms 

Green chillies, sliced- 4 

Fenugreek leaves/kasuri methi,crushed- 1/2 tsp
Coriander leaves for garnishing

          Method

Boil tomatoes for 5-10 minutes,drain the water, remove the skin,and puree the tomatoes and keep aside. Take a bowl and add hung curd, red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Then roast the marianted chicken in tandoor or an oven for about 10-15 minutes till it is three- fourth done.

Remove and set aside. Heat butter in a pan. Add green cardamoms,cumin seeds, cloves, peppercorns and cinnamon. Sauté for one minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar and powdered kasoori methi. Add tandoori chicken pieces and cook till its done.Then add fresh cream. Garnish it with coriander leaves.

                                    Serve hot with naan or parantha or rice.