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CHICKEN
RECIPE OF THE DAY (September 28th 2006):
Butter Chicken
by Spider Kerala
Ingredients: Marinate: 800 grams of chicken cut
into pieces (preferably boneless), 1 tbsp. slightly
sour yoghurt (optional), 1 tbsp. vinegar or lemon juice,
1 tsp. each of coriander cumin and red chilli powders,
1 onion chopped and made into a paste (optional), 2
tsp. each of ginger garlic pastes, salt to taste, a
few drops of edible orange-red color (optional), Gravy:
4 large tomatoes chopped, 4 tbsp. butter, 1 tbsp. fresh
cream, 1 tsp. each of coriander cumin red chilli and
black pepper powders, 2 tsp. of finely chopped ginger
and green chillies, salt and sugar to taste, melted
butter, fresh cream and finely chopped coriander leaves
for garnishing
Method: 1. Heat half the butter on medium level
in a heavy-bottomed pan and put in the chicken along
with the marinade. cover and cook for about 25 minute(s)
or till the chicken is fully cooked. 2. After the liquids
have evaporated, stir fry the chicken for some time
in the residual fat. 3. Heat the remaining butter in
a saucepan and add the red chilli, coriander, cumin
and black pepper powders. 4. Fry for a few seconds.
5. Add the chopped tomatoes, sugar, salt and cook uncovered
on medium level for about 7 minutes till the puree thickens
and the fat separates. 6. Stir in the beaten cream and
reduce the heat to low. 7. Add the chicken, chopped
ginger and green chillies to the simmering gravy. 8.
Sprinkle salt to taste if needed. Mix well. Cover and
simmer on low heat for about 10 minutes or till the
curry is thoroughly heated through. 9. Just before serving
pour melted butter over the curry. Garnish with a swirl
of fresh cream and finely chopped coriander leaves.
BON APÉTIT...... |
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