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Thursday 23 February 2012

Chicken butter masala

This is quite popular with kids since its not spicy and is boneless. This is mainly for apecial occasions since its very rich in taste.
 chicken breast - 1 (boneless)
yoghurt - 1/2 cup
ginger - garlic  green chilli paste- 2tbsp
tandoori color - a pinch

whole spices-cinnamon 1", 4 cardomoms, bayleaf 1

Spices-coriander powder-1tsp,red chilli powder - 1 tsp,turmeric powder - 1/4 tsp,jeera powder 1- tsp,garam masala-1/2 tsp,chicken masala-1tsp(optional)

onion - 1 medium sized cut finely
tomato puree (store bought) 3/4 cup/ puree a can of chopped tomato
fresh tomato - 1 small
broken cashewnuts - few (6)
kasoori methi leaves ( dried) - a pinch
fresh cream - 2-3 tbsp
salt to taste
sugar - a pinch (optional)/ 1 tbsp ketchup
butter - 2 tbsp
1.In a bowl put in the chicken pieces, and then add half the yoghurt, salt to taste, a pinch of haldi. 1/4 tsp red chilli powder, a pinch of tandoori color, little of the ginger garlic paste.
2. Mix well and set aside to marinade 20 - 30 mins. you can grill it at 180 deg for 20 min (optional)
3.Meanwhile in a blender, blend the tomato, yoghurt and cashewnuts until the cashewnuts are finely ground.
4.In a thick bottomed pan melt the butter and add whole spices then the finely chopped onions.Fry the onions till transparent.Then add the ginger garlic paste and fry till raw smell goes.
5.Then add the tomato puree, the dry masalas, and keep stirring the mixture on low flame for a while.
6.Then add the marinated chicken pieces, and fry well in the mixture till oil seperates.
7.Then add the tomato, cashewnut and yoghurt mixture and mix well.
8.Cover and cook on low flame, stirring in between so that the cashewnuts don't stick to the bottom, until the chicken is cooked.
9.Lastly add the methi leaves, and cream and stir it. Cover and turn of the flame.
10.Serve hot with naan or rotis.
There are no hard and fast rules, you may adjust the seasoning to suit your taste.

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