To make traditional butter chicken u need to cook tandoori chicken first, then has to cook in makhani gravy. This makhani gravy is the one of the main basic gravy used in Indian cooking.
Try to prepare makahni gravy in bulk and keep it in freezer, u can make out more than 10 varieties gravy Out of this makhani base gravy.
(Ex: paneer makhani, vegetable makhani)
Butter Chicken / Chicken Makhani / Chicken tikka Masala
For Tandoori chicken:
Ingredients:
Chicken (1/2 breast and leg) - 1
Red chilly powder - 2 tsp.
Garam Masala Powder - 1 tsp.
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Green chilli paste - 1 tsp.
Chat masala - ½ tsp.
Yogurt (curd) - 1/2 cup (with out water )
Lemon juice - 2 tbsp.
Salt to taste
Butter (for basting)
Method:
1. Thoroughly clean the chicken. Prick it with knife or fork all over and make slits diagonally.
2. Apply a mixture of red chilly powder, salt and lemon juice all over the body and marinate it for 30-45 minutes.
3. Churn the yogurt and add ginger, garlic and green chilly paste, garam masala and mix well.
4. Pour this yogurt mixture over the chicken and toss so that it gets coated well all through, with the paste. Force some mixture in the slits. Marinate it for 6-7 hours.
5. Brush the chicken with little oil. Then put it in a grill and cook for about 20 minutes (almost cooked). Finally basting the chicken with butter and again roast it until fully cooked.
Ingredients for Makhani Gravy:
Tandoori Chicken - ½ no
Butter - 50 gms
Cream - 1 cup
Tomato puree - 4 cups
Garam Masala Powder - 2 tsp.
Red chilli powder - 1 tsp.
Coriander powder - 1/2 tsp.
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Green chilli paste - 1 tsp.
Cashew Paste - 5 tsp (soaked and grounded in to fine paste)
Salt to taste
Chopped green coriander leaves for garnishing
Method:
1. Take ½ tandoori chicken and cut it into pieces.
2. Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and sauté for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside.
3. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.
4. Add little water just enough to make thick gravy and bring it to boil on high. Cook until the oil float on the top, reduce the heat and add chicken pieces.
5. Stir gently to coat all the chicken pieces with tomato gravy. Add the ground cashew Add 1/2 cup cream and simmer for 10 minutes.
Garnish with coriander leaves and rest of the cream and serve hot.
Tips:
In the same gravy add fried paneer instead of Tandoori chicken; will become paneer butter masala.
Same tandoori chicken u can use it to make paneer tikka, only thing is u ve to add diced onion, capsicum, tomato on the skewer.
U can serve tandoori chicken separately; boneless chicken cubes marinate and cook will become chicken tikka.
When ever cooking Indian gravy add a dash of sugar on the finishing stage to enrich the taste.
Bon appetite!!!!!!
Ingredients:
1 Medium Gobi/Cauliflower - cut into florets
1/2 cup Cornflour
1/2 cup All Purpose Flour/Maida
2 Tbsp Soy Chili Sauce
2 Tbsp Green Chili Sauce
1 tsp hot Red Chili Powder
3 Tbsp Tomato sauce
1/2 Capsicum- Sliced lengthwise
1 Big Onion -Sliced
1 tsp Butter -melted
4 Garlic Cloves- Chopped finely
1 Tbsp Ginger-Garlic-Green chili paste
2 Green chilies - Chopped finely
1/2 inch Ginger- Sliced into thin strips
Few celeries chopped (optional)
Oil for deep frying
Method:
Mix cornflour+ maida + Garlic-Green chili paste + melted hot butter+ salt (as per taste) along with little warm water to make a thick paste.
Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.
Now in a kadai heat little oil and fry onions till transparent. To this add chopped garlic cloves and fry them until transparent.
Now add green chilies and ginger and then add in capsicum and fry them for a min. Note that capsicum should still remain crispy.
Now add soy sauce+ chili sauce+ tomato sauce+ red chili powder and sauté it for a few secs.
To this add about 3 tbsp of water and the above fried and cooled gobi bajias.( Tip: Bajias should not be hot here.
This is to maintain the crispiness even after added to the sauce mixture)
Garnish with fresh coriander leaves and serve hot.
Tip:
Fry paneer instead of gobi and use the same method will become paneer manchurien.
Use minced vegetables marinate and shape like ball and fry it, use the same method will become vegetable manchurien.
