skip to Main Content
Indian With Joyita – Butter Chicken

Indian with Joyita – Butter Chicken

serves 3

INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon

FOR the FIRST MARINADE

800 gr Chicken
2 tbsp Lemon juice
1 ts Kashmiri red chilli powder
Salt to taste

FOR the SECOND MARINADE

1/2 cup ( 4¬-5 tbsp) Yogurt
Salt to taste ( start with 1 tsp)
1/2 ts Garlic paste
1/2 ts Garam masala powder
1 ts Kashmiri red chilli powder
1 ts cumin powder
1 ts coriander powder
1 ts kasuri methi powder ( dry fenugreek leaves)
2 tbsp Ginger paste
2 tbsp Lemon juice
2 tbsp Mustard oil

FOR MAKHNI GRAVY

100 gr Butter
1 tbsp Ginger paste
1-2 (how hot you like) Green chillies, chopped ( remove seed)
1 Medium onion boiled and made paste
1 ts Garlic paste
150 g Tomato puree
Salt to taste ( start with 1 tsp)
1 ts Kashmiri chilli powder
1 ts Garam masala powder
1 ts cumin powder
1 ts coriander powder
1 ts Dry fenugreek leaves (kasuri methi)

Whole garam masala: 10-15 green cardamoms, 1-inch cinnamon, 5 cloves, 8-10 black peppercorns, 1 bay leaf

1-2 tbsp Honey depending on the sourness of the tomato puree
1 cup Cream (Krem fløte)

PREPARATION :

• Remove the skin and cut the chicken thigh into 2 pieces. Make incisions with a sharp knife on the breast and leg pieces.
• Apply a mixture of the first marinade i.e. Kashmiri red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
• Now add all ingredients from the second marinade into a bowl, i.e., add yoghurt, Cumin powder, Coriander powder, Kasuri Methi powder, Kashmiri red chilli powder, salt, ginger paste, garlic paste, lemon juice, garam masala powder and mustard oil.
• Apply this marinade to the chicken pieces and refrigerate for three to four hours, overnight for best result. We can keep it for half hour.
• Put the chicken onto a skewer and cook it in a moderately hot tandoor or a preheated oven (220 °C) for 15 to 20 minutes or until almost done. Baste it with butter, turn around and cook for another 10 minutes. This will depend on how far it is cooked. If cooked, then this is only to give colour. Remove and set aside.
• Heat butter in a pan. Add the whole garam masala, i.e, green cardamoms, cloves, peppercorns, bay leaf and cinnamon. Sauté for two minutes, add the ginger-garlic paste, onion paste and chopped green chillies. Remove the seeds of the green chilli before adding. Cook for few minutes. Oil will leave from the mixture when it is done.
• Add tomato puree, Kashmiri red chilli powder, garam masala powder, cumin powder, coriander powder, salt and sauté till oil leaves on top. Add 2-3 cups of hot water depending on the consistency required. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasuri methi ( dry fenugreek leaves).
• Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.
• Serve hot with rice (plain or cumin), naan or paratha.
• Recipe Tip: The chicken can be marinated and kept overnight to make the chicken very juicy and tasty

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top