NON VEGETARIAN

 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.

CHILLI GARLIC CHICKEN

INGREDIENTS

Chicken 500 grams                                                      Preparation Time:1 hour

For the marinade:                                                          Serves :2

Corn flour-4 tbsp

Salt -1 tbsp

Soya sauce- 1tbsp

For the gravy:

Dry red chilli pepper-5 nos

Onion- 1 and1/2  medium size

Garlic- 2 whole

Soya sauce-2 tbsp

Vinegar-1tbsp
Vegetable oil

Method:

1. Clean the chicken and cut them into small pieces
2. Add corn flour,salt and soya sauce along with a little water and marinade the chicken
3. Keep this chicken aside for half an hour.
4. In the mean time grind the given onion and garlic with a little water to make a paste.
5. In a heavy bottomed pan pour in the refined oil and fry the chicken pieces till golden brown. 
6.  Now  after removing the chicken pieces,heat the oil till it is hot and add the dry red chilli to it and let it sputter.
7. Then add the onion garlic paste to it and saute it for 10 to 15 minutes on mediuum flame till the onion turns dark brown.Make sure u do not burn the onion garlic paste.
8. Now add soya sauce and vinegar to the mixture followed by adding the chicken pieces.
9. Mix all these stuff well and add 1/2 cup of water to it and heat till all the water vanishes and the oil gets seperated from the chicken.
10. Your spicy chilly garlic chicken is ready. Garnish with coriander leaves and serve hot.