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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A customer walked into a restaurant late at night when all the dishes were finished - the chef just threw a leg of oven roasted chicken in a gravy of butter and tomatoes and some mild spices. The creamy butter chicken dish was thus discovered and became world famous . Read more . The actual flavour differs , depends on which part of the world it's made and the spices can be adjusted according to ur taste . It goes well with steamed basmati rice , naan , roti or any type of crusty bread . Ingredients:
6 boneless skinless chicken breast halves |
2 tbsp lemon juice |
1 tsp chilli pwd and salt to taste |
2 tbsp ginger and garlic paste |
2 tbsp meat masala pwd |
1 tbsp chilli pwd |
1 tsp tumeric pwd |
1 c yogurt ( must not be sour ) |
2 tbsp butter sticks |
2 tbsp olive oil |
1 stick cinnamom |
2 bay leaves |
1 star anise |
1/2 l onion and 2 green chilli , sliced |
1 tbsp ginger - garlic paste |
2 large tomatoes , skinless , chopped |
2 tsp corriander pwd |
1 tsp chilli pwd |
1/2 tsp pepper pwd |
1 handful of cashewnuts , soaked in hot water and made into paste |
1 tsp cumin and 1 tsp fenugreek , 1 cardamom , 1 clove - paste |
2 tbsp yogurt |
1/2 c stock ( made with the breast bone ) |
1 c whipcream |
Directions:
1. Rub the lemon juice , salt and chilli pwd .
2. Marinate for 15 mins .
3. Add the gin-gar paste , chilli pwd , tumeric pwd and masala pwd
4. Marinate for 90 mins .
5. Pre heat the oven to 200 deg .
6. Add the yogurt , oil and butter to the meat
7. Arrange in a greased tray and bake for 20 mins .
8. Fry the onion and the spices and the gin-gar paste .
9. Fry for few mins.
10. Add the tomatoes and the pwds .
11. Fry until it's pulpy .
12. Add the cashew nuts and the paste .
13. Remove the bayleaves .
14. Cut the meat and add into the gravy .
15. Add the stock , check the salt and boil for 5 mins .
16. Add the cream . Simmer for 1 min .
17. Serve hot with steamed raisin basmati rice and crunchy fried ginger flavoured cauliflower
18. Remove .
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