Friday, January 19, 2007

Butter Chicken

My friend who is from Mangalore, had made this and it had come yummy all the time, I am all the more waiting to do this once we go to Boston. So let me share with you all what my friend Akshatha shared with me:

  1. Chicken - 1kg chopped to bite size pieces
  2. Onion - 3 to 4 finely chopped
  3. Garlic - 2 full
  4. Ginger - 2 inch piece
  5. Red chilly (long) - 24
  6. Tomato - 3-4
  7. Corriander seeds - 2 tsp
  8. Turmeric - 1/2 tsp
  9. Oil - 1 tspGhee - 1 tbsp
  10. Unsalted Butter - 50 gms
  11. Grated coconut - 1 full
  12. Corn flour - 2 tsp
  13. Corriander leaves - 1 bunch
  14. Salt - to taste

1. Grind the red chilli, tomato, ginger, garlic, corriander seeds, turmeric to a fine dry paste and keep aside.

2. Grind the grated coconut in mixie and extract coconut milk (add water while mixing and then separate the water using strainer or cloth. repeat twice).

3. Add 2 tsp cornflour to the coconut milk and keep aside

4. Heat oil + ghee in a vessel (you have to cook chicken in the same vessel so use a slightly bigger one).

5. Fry the onion till golden brown.

6. Now add the ground paste with little water and salt for taste.

7. Fry on low flame for sometime so that the garlic looses its rawness, keep sauting.

8. Add chicken to the fried mix such that the chicken is fully immersed, cover the vessel & cook on low flame for about 10 -15 min (till chicken is fully cooked).

9. Now add the coconut milk + corn flour mix and cook for 2 min.

10. Garnish with corriander leaves & add butter and leave it to melt.

11. Serve with hot chapati, roti, rice.

No comments:

Please do not copy

All contents in this blog cannot be copied without written permission from the blog author.


Related Posts with Thumbnails