March 29, 2005

Dilli Ka Butter Chicken

1. Marinate a kg of chicken in about 200 gm curd, salt, red chilli pd,
garam masala and leave it overnight in the fridge.

2. Blanch 4-5 tomatoes and chop them roughly.

3. Chop 3-4 onions and saute in 2T butter. Add 1T ginger garlic paste
and continue to cook till the onions turn pink.

4. Add the tomatoes and cook till the tomatoes are tender and the oil
starts to float on top. This should take about 20 mins.

5. Cool this mixture and puree in a blender. Return to the flame and
cook again for about 5 mins.

6. Add the chicken with the marinade, salt, and seasoning (if required).

7. Cover and cook for about 15 mins or till the chicken is done. Add
kasoori methi and some fresh cream. Mix well.

8. Garnish with chopped coriander leaves and serve hot with naan, paratha or roti!