Wednesday, February 27, 2013

Punjabi Dabha style" Butter chicken ".... JO's way

Punjabi butter chicken

Butter chicken is one of the most famous dish of Punjab,now that made its way on the menu card of almost every Indian restaurant and road side dabha. Punjabi s love dairy products and whatever they cook ,love to use butter or ghee .Each person/household has their own style of cooking this delectable dish, but I prefer this procedure, its simple, yummy and gets prepared soon, and its delicious.

For the marinade 
  • 1 Whole chicken ( cut into 8 pieces)
  • 2tbsp Ginger- garlic paste
  • 2tsp Kashmiri red chilly powder
  • 1 tsp Garam masala
  • 1/2tsp Chat masala
  • 1 cup Curd
  • 1tbsp Mustard oil
For the sauce/gravy:
  • 4-5 Cloves
  • 2 Cinnamon ( 1i nch pieces)
  • 5-6 Cardamom pods ( crushed lightly)
  • 1tbsp Ginger -garlic paste
  • 12 Large tomatoes
  • 1tbsp kashmiri red chilly powder
  • 1/2 cup Fresh cream
  • 2tsp Garam masala powder
  • 1tbsp Kasoori methi
  • 1tsp Sugar
  • 1tbsp Butter
Cooking Directions

Marinated chicken

  1. Mix all the ingredients under the heading for marinade, and keep aside for 2-3 hours or overnight.
  2. Bring it back to room temperature before you start cooking.
  3. Heat a pan and grill the marinated chicken pieces until lightly charred on both sides. Baste with butter or oil whenever needed.
  4. Cover and keep the grilled chicken aside in a bowl.
  5. Puree tomatoes without adding any water.
  6. Heat butter in a saucepan, add cloves, cardamoms, and cinnamon stick. As the spices begin to sizzle, add ginger garlic paste and stir fry for a few seconds. Add pureed tomatoes, red chilli powder, salt. Cover and let it cook until the puree is thick.
  7. Add green chillies and sugar ,Give a stir every once in a while.
  8. Now add fresh cream and let it come to a boil. Once boiling reduce heat and add the grilled/roasted chicken, kasoori methi, garam masala and water according to the consistency of the curry you desire. Cover and let cook until the chicken is tender and thoroughly cooked. Transfer to a serving dish and garnish with finely chopped coriander leaves and big blob of butter.
Tip: You can add 10 cashew nut ground to paste to enhance the taste of the gravy.
If using boneless chicken, marinate them as above directions. Skewer them onto bamboo skewers and grill them both sides until charred .You can even grill the chicken on a charcoal grill for get that extra flavour and aroma.Just like Dabha style.
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