Whenever I go to buy groceries it takes me quite sometime. I try to find newer sections with newer ingredients. Obviously I also buy chicken every time. Chicken is something I am a big fan of. There are so many ways to prepare chicken and it hasn't disappointed me yet. I am still putting in efforts to make my brother in law and sister eat chicken. I have been quite successful. They love whatever I make. I have made the empire hotel style chicken (one of the classics of the empire hotel range in bangalore), different versions of marinated chicken, tandoori chicken, chicken curry, chicken biryani and this time I made butter chicken.
My sister and brother in law just loved it. I have never seen them devouring any piece of meat like they devoured these chicken legs. My brother in law and niece ate the residual chicken for lunch the next day and they were one happy pair of father and daughter.
Butter Chicken is a typical punjabi curry which every punjabi loves to eat day and night. I know this through my previous experiences ;). Its their trademark dish and well the way it taste, it should be. Well I would be lying here if I say I don't love it. Though its true that I fell in love with it even more when I made it at home. I had fun making it and then eating it. We had it with tandoori roti.
If you are in love with butter chicken or more so if you are not, then make this. Its a well balanced recipe in terms of sweetness and sourness. The sweetness and smoothness of the cream blended well with the sourness from the yoghurt and lemon. The chicken was well cooked and I was at peace when I tasted it knowing that I have done justice to it.
Butter Chicken
3 chicken legs
Recipe Source: Rias Collection
Ingredients
For marinade:
1. 3 chicken legs (As I said, I am still in the process of converting my sister and brother in law into hard core non vegetarians. Considering the progress, these quantities would change soon. If you want to make more you can adjust the ingredients accordingly. You can use any part of chicken. Do remember that the marinate should cover the chicken properly and should be enough to be mixed with the gravy as well)
2. 1 tbsp lime juice
3. 1/2 tbsp ginger paste
4. 1/2 tbsp garlic paste
5. 300 grams thick yoghurt
6. 3 - 4 tbsp tomato puree
7. 1 tbsp tandoori masala (You can get a packet of this in any grocery store)
8. 1 tbsp melted butter
For the gravy:
1. 1 tbsp ghee
2. 1/2 tbsp ginger paste
3. 1/2 tbsp garlic paste
4. 1/2 tsp dry fenugreek leaves (kasuri methi)
5. 80 g fresh cream
6. 1-2 green chili (as per taste)
7. 1 chopped tomato
8. salt to taste
Wash the chicken properly. I had kept it in the freezer, so I took it out and defrosted it in the microwave. Now make slits on the chicken legs. Mix the marinade ingredients in a bowl and add the chicken to it. Keep the bowl in the fridge for about 1.5 hours covered with a cling film. The marination works wonder if you give it enough time. So you can keep the marinate for a much longer time, say overnight. Well 1.5 hours just worked wonders for me so no complaints there.
Pre heat the oven at 205 degree Celsius. Take out the chicken from the fridge and spread it on a baking tin. Cook the chicken along with the left over marinade in the oven for 30 minutes or till the juices run clear. While the chicken is in the oven start preparing the gravy. I kept peeking in the oven to see the juices running out of the chicken :)
Heat up the ghee in a wok. Now add ginger paste and garlic paste. Fry for a minute or so. Then add chopped tomatoes and salt. Let this simmer for 10 minutes or until the tomatoes have completely softened up and seem to merge in. Now add the chicken, the left over cooked marinade, green chilli and kasuri methi. Simmer for 10 minutes. Add cream and let it melt properly.
No matter how much I talk about the taste of this chicken, it does not seem to do justice. Make it and tell yourself. :)
Have fun cooking.
My sister and brother in law just loved it. I have never seen them devouring any piece of meat like they devoured these chicken legs. My brother in law and niece ate the residual chicken for lunch the next day and they were one happy pair of father and daughter.
Butter Chicken is a typical punjabi curry which every punjabi loves to eat day and night. I know this through my previous experiences ;). Its their trademark dish and well the way it taste, it should be. Well I would be lying here if I say I don't love it. Though its true that I fell in love with it even more when I made it at home. I had fun making it and then eating it. We had it with tandoori roti.
If you are in love with butter chicken or more so if you are not, then make this. Its a well balanced recipe in terms of sweetness and sourness. The sweetness and smoothness of the cream blended well with the sourness from the yoghurt and lemon. The chicken was well cooked and I was at peace when I tasted it knowing that I have done justice to it.
Butter Chicken
3 chicken legs
Recipe Source: Rias Collection
Ingredients
For marinade:
1. 3 chicken legs (As I said, I am still in the process of converting my sister and brother in law into hard core non vegetarians. Considering the progress, these quantities would change soon. If you want to make more you can adjust the ingredients accordingly. You can use any part of chicken. Do remember that the marinate should cover the chicken properly and should be enough to be mixed with the gravy as well)
2. 1 tbsp lime juice
3. 1/2 tbsp ginger paste
4. 1/2 tbsp garlic paste
5. 300 grams thick yoghurt
6. 3 - 4 tbsp tomato puree
7. 1 tbsp tandoori masala (You can get a packet of this in any grocery store)
8. 1 tbsp melted butter
For the gravy:
1. 1 tbsp ghee
2. 1/2 tbsp ginger paste
3. 1/2 tbsp garlic paste
4. 1/2 tsp dry fenugreek leaves (kasuri methi)
5. 80 g fresh cream
6. 1-2 green chili (as per taste)
7. 1 chopped tomato
8. salt to taste
Wash the chicken properly. I had kept it in the freezer, so I took it out and defrosted it in the microwave. Now make slits on the chicken legs. Mix the marinade ingredients in a bowl and add the chicken to it. Keep the bowl in the fridge for about 1.5 hours covered with a cling film. The marination works wonder if you give it enough time. So you can keep the marinate for a much longer time, say overnight. Well 1.5 hours just worked wonders for me so no complaints there.
Pre heat the oven at 205 degree Celsius. Take out the chicken from the fridge and spread it on a baking tin. Cook the chicken along with the left over marinade in the oven for 30 minutes or till the juices run clear. While the chicken is in the oven start preparing the gravy. I kept peeking in the oven to see the juices running out of the chicken :)
Heat up the ghee in a wok. Now add ginger paste and garlic paste. Fry for a minute or so. Then add chopped tomatoes and salt. Let this simmer for 10 minutes or until the tomatoes have completely softened up and seem to merge in. Now add the chicken, the left over cooked marinade, green chilli and kasuri methi. Simmer for 10 minutes. Add cream and let it melt properly.
Have fun cooking.
