Ingredients Marinade: 400 g chicken,curry cut 1 tbsp ginger-garlic paste salt as per taste 1 tsp red chilli powder 1 tsp lemon juice 1/2 cup yogurt 1 tsp garam masala 1/4 tsp turmeric 2 tbsp oil, for brushing Sauce: 4 medium tomatoes 2 tbsp ghee/oil 1 tsp ginger garlic paste 1/2 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp garam masala 1/4 tsp turmeric 1/2 tsp red chilli powder 1 tbsp butter 50ml cooking cream 1 tsp kasuri methi/dried fenugreek leaves Chopped coriander, to garnish Instructions Marination: Mix all the ingredients for marination and add chicken to it. Keep it aside for 4-6 hours. Grill it in an pre-heated fan-forced oven at 160 deg C(180 deg C for convection) for 10 minutes. Brush oil on thechicken and turn them over and grill again for 10 minutes. Sauce: Steam the tomatoes,de-skin,puree and sieve it. In a pan,heat oil,add tomato sauce to it. Add spices to it and let it cook for 5 minutes. Now,add the grilled chicken to it and let it come to a boil,cook for 5-7 minutes. Add cream,butter to it and stir well. Add dried fenugreek leaves and garnish with chopped coriander. Serve hot with roti or rice. Recipe link: http://www.secondrecipe.com/butter-chicken/
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