Butter Chicken 
Recipe: Sanjay Hingorani

Chicken Marinade
4 tbsp curd
1 tbsp Tandoori Masala
1 tsp Red chilli powder
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp GnG paste
2 pinch Orange Food colour
Salt

Cut chicken in 2 inch pieces and mix with above marinade. Keep in fridge for 1 hour min.

Grill the pieces in the oven 180C for 25 mins. Make sure you keep a tray for the dripping juices.

Gravy
5-6 Large tomatoes - sweet n Sour - blend
1 tbsp Tandoori Chicken Masala
1 tbsp Gng paste
1 tsp Red chilli powder
1 tsp Sugar n Vinegar
2 tsp Kasuri Methi
50ml Fresh cream
25ml Butter

Method:

Heat gng paste in a little oil. Add the tomatoes blend. Cook for 15 mins. Add masala and chilli powder. Add the grilled chicken pieces with all the juices. Add the cream. Kasuri Methi. Simmer for 15 mins. Add the butter. Mix well.

Best eaten naan, paranthas or steam rice.

Eat, Enjoy, Repeat !

Cheers
Sanjay

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