This is one of the restaurant special dish.I never thought I could make this at home.After starting this blog I had almost stopped having food outside..I had modified the dish keeping the health aspect in mind.I had minimised the butter and cream quantity.But once in a while, u can relish your taste buds with this dish .
This dish is strictly a party dish.So it calls for more butter and cream.It is buttery,creamy and also yummy.It is a rich regal Dish.
The dish is said to be originated in a restaurant called Moti Mahal,Delhi.The origins of butter chicken can be traced back to a man named"Kundan Lal Gujral" who ran this moti mahal,Peshawar before the partition of India.With the partition the restaurant moved to New Delhi"-(Source:Wiki)
For the recipe please press READ MORE..
2 Cups of Makhani sauce(procedure mentioned at my earlier post)
1/2 Cup of cream
1/2 tbsp of Sugar
10 almonds made to paste
1 Tbsp of Kasoori Methi/Dry fenugreek leavesFor the chicken Tikka:
750 gms of Chicken(May be bone or boneless)
Oil/Butter for coat on chicken while grilling
First Marination:(20 minutes)
1 Tsp of Red chilli powder
1 Tbsp of Lemon Juice
Second marination:(3-4 hours or Overnight)
3/4 cup of thick Yogurt/Hung curd
1 and 1/2 Tbsp of ginger paste
1/2 Tbsp of garlic paste
1 Tsp of Garam Masala powder
1 and 1/2 Tbsp of oil
1 Tsp of turmeric powder
Wash the chicken,patted dry and cut it into small pieces.
Use either bone/boneless chicken,chicken thighs
Apply the chicken with the ones mentioned in First marination list(red chilli powder,lemon juice,salt)Marinate it for 20 minutes
Then prepare the second marinade with Yogurt,salt,ginger garlic paste,garam masala powder and oil.Apply the marinade on the already marinated chicken(20 minutes with first marinade)
Refrigerate it for 3-4 hours or overnight for best results.
Put the chicken on skewers and cook on grill.
Or on a preheated oven at 400 degrees F for 10 minutes turning in between.
Don't over cook or else it will turn very hard.
While cooking brush the chicken pieces with little oil/butter.
If u are using stovetop..
Heat the skillet/pan and coat it with oil
Place the Chicken with the skewers and cook them till it is done
Turn in between and if needed add drops of oil now n then
This will take about 15-20 minutes for the chicken to get cooked.
When the chicken is done remove them from skewers and keep it aside.
Take a pan and add the frozen Makhani sauce.Add little water if required.
Let it get heated.
Now add the grilled/marinated and cooked chicken
Then add almond paste and make it to boil for 5-8 minutes.
Add sugar,kasoori methi and stir well.
Then add heavy cream to it and boil it in simmer for 5 minutes.
Garnish with coriander leaves.
Add a spoon of cream before serving.
Serve it with naan,pulao or parathas