Butter Chicken grilled style

 BUTTER CHICKEN GRILLED STYLE

INGREDIENTS                                             
Chicken- 800 grams                                                Preparation Time: 4 hours
For the marinade                                                      Serves:4
Lemon- 1 nos or 2tbsp
Kashmiri Red Chilli powder-1tsp
Salt- 1 tbsp
Ginger paste-1tsp
Garlic Paste-1/2 tsp
Garam Masala-1 tsp
Hung Yogurt-1 cup
Mustard oil-2 tbsp
For the gravy
Vegetable oil-2tbsp
Cloves-5 nos
Green Cardamom-5 mos
Peppercorn-5 nos
Cinnamon sticks- 1 small stick
Bay leaves- 2 nos
Onion-2 medium
Ginger paste-1tbsp
Garlic paste-1tsp
Almonds-20 nos
Tomato puree-400 grams
Fresh Cream-100grams
Butter- 100 grams
Kasuri methi-2 tbsp
Salt
Water

MARINATION:

1. Start with making insertion with knife on the chicken pieces.
2. Now add thelemon juice on the chicken along with the kashmiri red chilli powder and salt. Keep aside for 1/2 an hour.
3. To the above marinated chicken add ginger and garlic pastes along with garam masala , hung curd mustard oil and keep it in the refrigerator for 2 hours or more.

Tip: For hung curd, take a muslin cloth and put the yogurt in it and make a potli out of it and hang it for half an hour so that the water drains out completely.

GRILLING THE CHICKEN:

1. Pre-heat your oven at 100
2. Grill your marinated chicken at 200 centigrade in a pre heated oven.
3. Make sure to brush some melted butter on the chicken pieces after some point of grilling.

GRAVY:

ONIONS:Begin with onions.Peel the onion and slice it followed by boiling the onion in 1 cup of water for 10 minutes so as all the bitter components of onion are washed out.Now grind the onion to a smooth paste.

ALMONDS:For almonds soak the almonds in water for 1 hour.Peel the skin and grind it to a smooth paste.You can also add some milk while grinding the almonds to get a smooth and fine texture.

TOMATO PUREE: Pressure cook tomatoes in a pressure pan with a little amount of water. Now drain off the water and peel the tomatoes and also remove the pulpy seedy part of the tomatoes.Only the the fleshy part is to be blended for the tomato puree. Around 1 kg of tomato will yield 400 grams of tomato puree.You can also use ready made tomato puree available in the market.

1.  Take vegetable oil in a heavy bottom pan and heat it till it is very hot.
2. Add the bay leaves,cloves,cardamom,peppercorns and let it sputter.
3. Now add the onion paste and mix it with a ladle for 4 minutes or so on medium flame.Do not let the color of the onion change to brown.
4. Add the ginger paste and garlic paste and heat on medium flame for another 4 to 5 minutes.
5. Further mix the blanched almond paste to the gravy and heat it for 2 minutes.
6. Pour in the tomato puree and heat it till the tomato puree has no visible sight of water content and is a red thick paste.
7. Mix the cream and add water accordingly and bring to boil.
8. Add salt according to taste.
9. Butter followed by kasuri methi are then poured in the gravy mixture.
10. Add the pieces of grilled chicken to the above gravy and bring to boil.

Tip: For best result with kasuri methi  heat in on a tawa and make it dry so it can readily crumble along with adding enhanced aroma to your butter chicken dish.