BUTTER CHICKEN

Jeera 10G                   

Green Cardomom 10G 

Black Cardomom 10G 

Cinnamon 10G          

Javithri 10G               

Bay leaf 10G             

Tomatoes 500G       

Green Chillies 25G      

Ginger paste15G    

Garlic paste15G     

Red Chilli powder 1 tbsp                                                                                             

Corainder powder 2 tbsp                                                                                            

Kasoori methi 1 tbsp    

Sugar/Honey As reqd

Cream 50G                 

Khoya 20G                  

Butter 50G                

Cashewnuts 50G    

Magaz  50G                 

Salt To taste            

Chicken Boneless 250G                                                                                              

Besan100G                

Mustard Oil 50G    

Curd 50G

PROCEDURE

1.    Cut tomatoes in Half. Make ginger and garlic paste. Paste of cashewnuts and Magaz.

2.    Marinate chicken with curd, powdered spices, ginger garlic paste, besan, mustard oil and salt.

3.    Arrange the chicken on skewers and broil in tandoor. When cooked keep it aside.

4.    In a pot add whole garam masalas, tomatoes, green chillies, ginger and garlic paste and little water.

5.    Keep it for boiling. Cook till tomatoes gets mushy

6.    Remove the whole spices and blend the entire mixture into fine puree

7.    Strain puree in order to remove skin and seeds.

8.    Blend again the skin and seeds residue. Mix with strain puree.

9.    Cook blended puree till it gets reduced.

10.Add powdered spices, paste of cashewnuts and Magaz for thickening and salt.

11. Add kasoori Methi, sugar/honey in order to balance the sourness. Finish the gravy by adding butter and cream.

12.  Add Tandoori  chicken into the gravy