Chotelal Butter Chicken Masala

BUTTER CHICKEN MASALA

EPICES DE BEURRE POULET

HUEHNEHEN GEWUERZE

Suggested receipe :butter chicken     serves : 6 person

Ingredients

For chicken take -1 whole chicken, weighing 1 kg . 500 grams yoghurt. 2 tbsp .ginger garlic paste . 1 tbsp. Chotelal deghi mirch masala powder . 2 tbsp .butter chicken masala  powder

For sauce take 200gms  butter .500 gms pureed tomatoes.

4 green chillies ,slitted in the middle halfway  through .

2tbsp . Coriander leaves . 1cup cream . 1tbsp. Kasoori methi .

¼ tsp. Turmeric powder .1 tsp black or shah jeera .salt to taste

Method:

• Clean and make slits on the chicken with a sharp knife

Mix chicken with curd and all the spices ,ginger,         

• Garlic paste and salt , set in the fridge 1 day
• Roast the chicken in tandoor basting often  with ghee  till tender.
• Cut the chicken into big pieces
• Heat haif the butter and then add tomato puree and turmeric powder and degchi mirch powder. When the butter comes out , mix  in the chicken ,add green  chilies and half  the coriander leaves  along with half cup water , when the  gravy  turns thick ,remove

Form fire ,mix in the cream and remaining coriander leaves ,rub kasuri methi between your fingers and sprinkle on the whole