Wednesday, August 1, 2012

Karen's Butter Chicken by Sharon Pinto


2.5 kgs chicken breast skinned and cubed
6 heaped tbsp tandoori masala
2 tbsp kasoori methi
1 tbsp salt
2 tbsp gin garlic paste
Lime juice for marinade (.5 cup for marinade consistency )
2 tbsp yogurt optional
1 tin chopped tomatoes (3 fresh )
1 tin tomato paste
1 ltr cream
1 bunch coriander and mint leaves ( optional)
1 chopped onion ( optional)
3 tbsp tomato ketchup


Prepare marinade by mixing all ingredients above the line
Keep aside for 30 mins or overnight in the fridge
Bake @ 350 f or 180c for around 30 mins.

Fry onions lightly. Add mint and coriander. Fry. Add tomato pieces and paste. Fry.
Once chicken is baked, add the juices to the above mixture and keep frying
Add cream and simmer for 5 mins
Add chicken and simmer for 10 mins
Just before turning off, add tomato ketchup or some sugar

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