Butter chicken with less oil from preetiworld

Ingredients

• Chicken 800 grams

• Lemon juice 1 tablespoon

• Kashmiri red chilli powder 1 teaspoon

• Salt to taste

• Butter 2 tablespoons

For marinade

• Yogurt 1 cup

• Salt to taste

• Garlic paste 1/2 teaspoon

• Garam masala powder 1/2 teaspoon

• Kashmiri red chilli powder 1 teaspoon

• Ginger paste 2 tablespoons

• Lemon juice 2 tablespoons

• Mustard oil 2 tablespoons

FOR MAKHNI GRAVY

• Butter 50 grams



• Ginger paste 1 tablespoon

• Green chillies,chopped 4-5

• Red chilli powder 1 tablespoon

• Salt to taste

• Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

• Whole garam masala 1 tablespoon

• Garlic paste 1 tablespoon

• Tomato puree 400 grams

• Garam masala powder 1/2 teaspoon

• Honey 2 tablespoons

• Cream 1 cup

Method

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.

Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.

Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.

Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.