posted June 20, 2011 06:25 AM            

Here comes the Ingredients-

Chicken Skinless-500gms
(With or without bone)

For the Marinade-

2 tsp Ginger Garlic paste
1 tsp all spice powder
1 tsp Cumin Powder
1 tsp Red Chilli powder
1 bunch of Parsely
1 small cup of Thick Curd
3 Green chillies
2 pinches of orange red Food colour.
1 tsp salt
3-4 tbs Oil for frying-This is optional- not necessary if you prefer to grill it or roast it You can use butter for basting if cooked in an oven.

For the Gravy-

Tomato puree or
10 Big Red pulpy tomatoes
4 TO 5 Big Onions Peeled
1 tsp all spice powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp chilli powder
1 tsp pepper powder
1 tsp Iodised salt
1 tsp sugar(optional)
2 tsp Ginger Garlic paste
3-4 tbs sunflower oil
5-6 Cahewnuts groud to a paste (optional)
100 gms butter(white or salted)

For Garnish-

1/2 Tsp of Dried fenugreek leaves.
50 gms Fresh cream
A few springs of coriander.

posted June 20, 2011 06:42 AM            

Coat the red paste all over the chicken well and let it sit for 15min.

In the mean time Ready your onions and tomatoes by grinding it into a fine paste.
Heat oil in a wok,add oil, let it heat a bit,add all spice powder and the tomato and onion paste..Add ginger garlic paste.
cook till it turns light brown and all the water has evaporated.

Untill then on the other side light a flat bottomed pan..add oil, when hot enough reduce the flame and add the marin ated chicken...close the lid and let it keep cooking..give it a turn now and then.

Once the tomato and onion paste has browned and stops bubbling put in the rest of the powders and mix well..Add salt and enough water..to bring it to a gravy consistency.
Let it simmer untill the chicken gets completely soft.
Now add the cooked chicken and butter and let it simmer for a while.

Remove from fire and garnish it with fresh cream and dry fenugreed leaves and chooped parsely.

Voila-Butter Chicken is ready to eat.

posted June 20, 2011 06:46 AM            

Cooking the chicken on a low flame untill it becomes dry will make the chicken succulent.

While browning tomatoes and onions..be patient..it takes a bit of time and patience to loose its raw flavour.

The gravy is cooked once the oil oozes out.

posted June 21, 2011 01:01 AM            

Thank you SO much! Oh, and the pic you posted just makes my mouth water. I like mine to be medium to somewhat spicy in hotness.
I can't wait to make this and it will be this weekend!

posted June 21, 2011 09:59 AM            

quote:

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Originally posted by Randall:
Raj, you should be a Mod here.

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posted June 30, 2011 01:35 PM            

From what my Indian doc friends tell me, and the one nurse from India says, Indian cuisine is very different depending on what part of the country. I asked my co-worker from India the other day how many dialects there are, I think he said 117, and as many different cooking styles!

Cant wait to try this one!

posted July 01, 2011 01:54 AM            

quote:

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Originally posted by hippichick:
From what my Indian doc friends tell me, and the one nurse from India says, Indian cuisine is very different depending on what part of the country. I asked my co-worker from India the other day how many dialects there are, I think he said 117, and as many different cooking styles!

Cant wait to try this one!

t~~~

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I think there are a lot more dialects than that

posted July 01, 2011 12:26 PM            

Tis such an amazing culture to me!

I have always, joked (well kind of joked) that in my retirement years, since I am a nurse, I shall travel to the streets of Calcutta and minister to the sick as did Mother Teresa.

My former neighbor, a curandero, used to call me Mother Teresa as my name is Terri~