Recipe - Butter Chicken

FOR THE MARINADE
1 cup Curd; (200 ml)
1 teaspoon Salt; (5 g)
1 teaspoon Chilli powder; (5 g)
1 teaspoon Pepper powder; (5 g)
2 teaspoon Gingergarlic paste; (10 g)
2 teaspoon Garam masala powder; (10 g)
One half teaspoon Tandoori colour; (2 ml)

FOR THE GRAVY
150 g Butter
100 g Cashewnuts; powdered
600 g Tomatoes; blanched, peeled
; and pureed
One half cup Tomato ketchup; (120 ml)
4 tablespoon Chilli sauce; (60 ml)
One half teaspoon Tandoori colour; (2 ml)
20 g Dry kasuri methi leaves
One half teaspoon Salt
Chilli powder to taste;
(optional)
100 ml Fresh cream

MIX all ingredients for the marinade and apply to the chicken. Keep
aside for two hours. Cook in its own marination, without adding
water, till almost dry. Skewer the chicken pieces and burn on a gas
flame. When cool, shred into bits and add to the gravy.

To prepare the gravy: Heat butter (do not let it burn), add cashewnut
powder, and fry till light golden. Immediately add tomato puree,
tomato ketchup and chilli sauce. Cook for five minutes. Add shredded
chicken, the remaining chicken marinade if any, chilli sauce,
tandoori colour and kasuri methi. Add chilli powder, if required.
Simmer for five minutes. Add cream and check seasoning Cook for four
minutes and serve.

Converted by MC_Buster.

NOTES : Boneless chicken in a rich gravy of cashewnut paste and butter

Converted by MM_Buster v2.0l.