butter chicken recipe
INGREDIENTS For Marinade: 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 METHODS 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
Ingredients 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 1/2tsp turmeric 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 Instructions 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.
