CHICKEN / LUNCH/DINNER / SIDE DISH

CHICKEN TIKKA BUTTER MASHALA

TIKKA4

INGREDIENTS–  

                     500GM BONELESS CHICKEN CUT INTO 1.5 INCH PIECES, 1TBSP KASHMIRI RED CHILLI POWDER,1TBSP LEMON JUICE,SALT TO TASTE, 2TBSP BUTTER.

FOR MARINADE– 

                   1/2 CUP THICK YOGURT,4TBSP GINGER/GARLIC PASTE,1/2 TBSP GARAM MASHALA POWDER,1/2 TBSP RED CHILLI POWDER,SALT,2TBSP MUSTARD OIL.

FOR MAKHNI GRAVY

                 12 TOMATOES CHOPPED,4TBSP BUTTER,4 GREEN CARDAMOM, 1GM MACE(JAVITRI),2TBSP GINGER/GARLIC PASTE,SALT,1TBSP RED CHILLI POWDER,1/4 TBSP ROASTED FENUGREEK LEAVES(KASOORI METHI), 1TBSP SUGAR,4 TBSP FRESH CREAM.

PROCESS

1.SLIT CHICKEN PIECES & 1ST MARINADE WITH SALT,RED CHILLI POWDER, LEMON JUICE & KEEP INTO FREEZE FOR 30 MINS.

2.FOR 2ND MARINADE, MIX CURD,GINGER/GARLIC PASTE,KASHMIRI RED CHILLI POWDER,GARAM MASHALA POWDER,SALT,MUSTARD OIL AND MIX WITH CHICKEN AND KEEP IN REFRIGERATOR FOR ANOTHER 1HRS.

3.MAKE PUREE OF TOMATOES FOR GRAVY.

4.TAKE 2TBSP BUTTER ON PAN IN LOW HEAT.NOW ADD GREEN CARDAMOMS,MACE AND MIX WELL.ADD GINGER/GARLIC PASTE AND STIR WELL.NOW ADD TOMATO PUREE,SALT,RED CHILLI POWDER.COOK FOR 20 MINS.

5.NOW COOK CHICKEN IN TANDOOR (SEE MY TANDOORI CHICKEN TIKKA RECIPE) OR YOU CAN SIMPLY FRY THEM IN WHITE OIL IF YOU HAVEN’T ANY TANDOOR.

6.ADD KASOORI METHI,REST OF BUTTER AND COOK FOR 5 MINS.MIX SUGAR & CREAM.COOK FOR ANOTHER 4 MINS.

7.NOW ADD CHICKENS AND COOK FOR 5 MINS.

8.READY TO SERVE HOT WITH BUTTER NUN.

ENJOYYYY….HAPPY COOKING….                                       

                                                                SAYAN MAJUMDER 

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