Saini Sa'aB
K00l$@!n!
Butter chicken
This dish contains a lot of butter and cream, hence it is a calorie bomb. As part of an otherwise healthy lean diet, it could be eaten as an occasional treat. It is certainly out of bounds for those with health conditions such as diabetes, high blood pressure and high cholesterol
(Serves 4)
INGREDIENTS
1kg chicken, skin removed, cut into pieces and incisions made in the breast and thigh pieces Butter, for basting
For marinade 1, mix together
1-1/2 tsp vinegar or lemon juice
10g chilli powder
Black rock salt, to taste
For marinade 2, mix together
200g yoghurt, hung in muslin cloth for an hour
10g chilli powder
20g ginger-garlic paste
1-1/2 tsp vinegar or lemon juice
5g cumin seeds,
10g each coriander and garam masala powders
50ml mustard oil
For the gravy
500g tomato purée
15g ginger-garlic paste
10g red chilli powder
75g butter
10g dry kasoori methi (dried fenugreek leaves)
5g each, whole and powdered garam masala
1 cup water
25g honey
150g cream and 2 egg yolks whisked together
PREPARATION
Marinate chicken in marinade 1 for an hour. Then steep it in the second marinade for another 8 hours. Keep the chicken refrigerated through out this time. Arrange chicken pieces on a skewer and char-grill till almost done. Baste with butter and cook for 3 more minutes. Remove and let it cool. Debone and shred chicken.
To prepare the gravy, heat butter in a pan, add whole garam masala and sauté for 30 seconds. Add ginger-garlic pastes and chilli powder. Cook for a minute, add in the tomato purée, garam masala powder and water and bring to a boil. Reduce heat and let the gravy simmer for 15 minutes.
Now add honey, dry kasoori methi, shredded chicken and let it all simmer for another 5 minutes. Stir in the cream and egg yolk mix and remove from heat. Serve hot.
This dish contains a lot of butter and cream, hence it is a calorie bomb. As part of an otherwise healthy lean diet, it could be eaten as an occasional treat. It is certainly out of bounds for those with health conditions such as diabetes, high blood pressure and high cholesterol
(Serves 4)
INGREDIENTS
1kg chicken, skin removed, cut into pieces and incisions made in the breast and thigh pieces Butter, for basting
For marinade 1, mix together
1-1/2 tsp vinegar or lemon juice
10g chilli powder
Black rock salt, to taste
For marinade 2, mix together
200g yoghurt, hung in muslin cloth for an hour
10g chilli powder
20g ginger-garlic paste
1-1/2 tsp vinegar or lemon juice
5g cumin seeds,
10g each coriander and garam masala powders
50ml mustard oil
For the gravy
500g tomato purée
15g ginger-garlic paste
10g red chilli powder
75g butter
10g dry kasoori methi (dried fenugreek leaves)
5g each, whole and powdered garam masala
1 cup water
25g honey
150g cream and 2 egg yolks whisked together
PREPARATION
Marinate chicken in marinade 1 for an hour. Then steep it in the second marinade for another 8 hours. Keep the chicken refrigerated through out this time. Arrange chicken pieces on a skewer and char-grill till almost done. Baste with butter and cook for 3 more minutes. Remove and let it cool. Debone and shred chicken.
To prepare the gravy, heat butter in a pan, add whole garam masala and sauté for 30 seconds. Add ginger-garlic pastes and chilli powder. Cook for a minute, add in the tomato purée, garam masala powder and water and bring to a boil. Reduce heat and let the gravy simmer for 15 minutes.
Now add honey, dry kasoori methi, shredded chicken and let it all simmer for another 5 minutes. Stir in the cream and egg yolk mix and remove from heat. Serve hot.
