Recipe by: Sweety Kiran

Source: “Prashad – Cooking with Indian Masters” book by J. Kalra, Pradeep D. Gupta

Serves: 5

Ingredients (Tandoori Chicken)

  • 3 ½ cups water
  • 5 chicken breasts, skinless, cut in 5cm
  • 1 Tbsp kashmiri red chili or 1.5 tsp red chili
  • 1 Tbsp lemon juice
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • 1/3 cup plain Yogurt or 5 Tbsp
  • 1/2 tsp Garam Masala
  • 1/4 tsp crushed saffron threads (optional)
  • 1/2 tsp fenugreek leaves
  • 1/3 cup cream or 5 Tbsp
  • 5-6 skewers

Ingredients (Masala)

  • Cinnamon
  • 200 g butter
  • 3 Tbsp ginger paste
  • 3 Tbsp garlic paste
  • 4 and 1/2 cup roughly chopped tomatoes
  • salt to taste
  • 2 cups water (200 ml)
  • 1 Tbsp chopped ginger
  • 8 green chilies
  • 5 tsp cashew paste
  • 1/2 tsp kashmiri red chili
  • 2/3 cup cream (10 Tbsp)
  • 1/3 cup fresh, chopped coriander  (approx. 15g or half of a bunch, stems removed)

Instructions (Tandoori Chicken)

  • Make a paste of salt, red chili and lemon juice and rub over the chicken evenly. Keep it aside for 15 minutes.
  • Then add all the remaining ingredients and mix well. Leave the chicken marinating overnight or at least for 4 hours.
  • Pre-heat oven at 220°C/428° F.
  • Form skewers of 2-3 pieces each.
  • Roast the chicken tikka for 10 minutes. Let the excess moisture drip off, baste with butter and roast again for 3-4 minutes.
  • Once at room temperature, remove skewers. Set aside.

Instructions (Masala)

  • Make a paste of salt, red chili and lemon juice and rub over the chicken evenly. Keep it aside for 15 minutes.
  • Melt half the butter (100g) in a pan, add ginger and garlic pastes, stir over medium heat until liquid evaporates.
  • Add tomatoes, salt and water, cover and simmer until mashed.
  • Force the gravy through a meshed sieve into a separate bowl and keep aside.
  • Melt the remaining butter in the pan, add chopped ginger, green chilies, sauté over medium heat for a minute. Add cashew paste, stir in a low flame until light brown. Add red chili powder and stir.
  • Then add the sieved gravy and bring to a boil.
  • Add chicken tikka and simmer for 5 minutes. Stir in cream. Adjust the seasoning.
  • Garnish with coriander, green chutney (optional) and serve with naan.

Download PDF here (more photos are in this PDF): Indian Butter Chicken Sweety Kiran

 

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