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  • Sanjeev Kapoor

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    umasatishpakki
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    This document provides a recipe for Butter Chicken with 4-6 hours of preparation time and 30-40 minutes of cooking time, serving 4 people. It lists the main ingredients of chicken and butter and provides quantities for a marinade including yogurt, spices, ginger, garlic and lemon juice. It also lists ingredients and quantities for the makhni gravy including butter, ginger, garlic, spices, tomatoes and cream. The instructions describe marinating the chicken for 3-4 hours then cooking it in a tandoor or oven. The makhni gravy is prepared by sauteing spices in butter before adding other ingredients and simmering for 10 minutes before adding the cooked chicken and cream.

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    chicken recippe

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    This document provides a recipe for Butter Chicken with 4-6 hours of preparation time and 30-40 minutes of cooking time, serving 4 people. It lists the main ingredients of chicken and butter and provides quantities for a marinade including yogurt, spices, ginger, garlic and lemon juice. It also lists ingredients and quantities for the makhni gravy including butter, ginger, garlic, spices, tomatoes and cream. The instructions describe marinating the chicken for 3-4 hours then cooking it in a tandoor or oven. The makhni gravy is prepared by sauteing spices in butter before adding other ingredients and simmering for 10 minutes before adding the cooked chicken and cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    40 views2 pages

    Sanjeev Kapoor

    Uploaded by

    umasatishpakki
    This document provides a recipe for Butter Chicken with 4-6 hours of preparation time and 30-40 minutes of cooking time, serving 4 people. It lists the main ingredients of chicken and butter and provides quantities for a marinade including yogurt, spices, ginger, garlic and lemon juice. It also lists ingredients and quantities for the makhni gravy including butter, ginger, garlic, spices, tomatoes and cream. The instructions describe marinating the chicken for 3-4 hours then cooking it in a tandoor or oven. The makhni gravy is prepared by sauteing spices in butter before adding other ingredients and simmering for 10 minutes before adding the cooked chicken and cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    4/25/12

    Sanjeev Kapoor

    BUTTER CHICKEN Course Main Course - Chicken

    Main Ingredient Chicken Preparation Time 4-6 hours Cooking Time 30-40 minutes Servings 4

    Ingredient Chicken Lemon juice Kashmiri red chilli powder Salt Butter For marinade Yogurt Salt Garlic paste Garam masala powder Kashmiri red chilli powder Ginger paste Lemon juice Mustard oil FOR MAKHNI GRAVY Butter Ginger paste
    www.sanjeevkapoor.com/PrintRecipe.aspx?RecipeId=1304

    Quantity 800 grams 1 tablespoon 1 teaspoon to taste 2 tablespoons 1 cup to taste 1/2 teaspoon 1/2 teaspoon 1 teaspoon 2 tablespoons 2 tablespoons 2 tablespoons 50 grams 1 tablespoon
    1/2

    4/25/12

    Sanjeev Kapoor

    Green chillies,chopped Red chilli powder Salt Dry fenugreek leaves (kasuri methi) Whole garam masala Garlic paste Tomato puree Garam masala powder Honey Cream METHOD

    4-5 1 tablespoon to taste 1/2 teaspoon 1 tablespoon 1 tablespoon 400 grams 1/2 teaspoon 2 tablespoons 1 cup

    Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saut for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha. Recipe Tip : : Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.

    www.sanjeevkapoor.com/PrintRecipe.aspx?RecipeId=1304

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