Indian Butter Chicken
|Chicken breast||1 Pound|
|Cumin seeds||1 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Coriander seeds||1 Tablespoon|
|Coriander powder||1 Teaspoon|
|Fennel seeds||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Kasoori methi||1 1⁄2 Teaspoon|
|Garlic ginger paste||1 Tablespoon|
|Red chilli powder||1 Teaspoon|
|Poppy seeds||1 Tablespoon|
Take chicken breast, cut in thin strips, wash well and pat dry using paper towel or napkin.
Take red chilli powder, garam masala, coriander powder, cumin powder, salt, kasoori methi, add some lemon juice, yogurt, in a deep bowl and mix well.
Add chicken pieces, mix well with marinade, cover and keep for 1 hour.
After one hour transfer marinated chicken in greased baking tray, drizzle some oil over it and bake for 15 to 20 minutes on 400 degree fahrenheit.
Heat up oil a tbsp oil, add cumin seeds, whole garam spices, coriander seeds and cook till nice aroma starts to come from spices and they change its color.
Add fenel seeds, mix and cook for a minute.
Add chopped tomatoes, sprinkle some salt, mix, cover and cook for 5 to 7 mts on medium heat.
Soak poppy seeds in hot water for 1 hour.
First add soaked poppy seeds in grinder and grind well.
Now add tomato masala and grind well to make a very smooth puree.
Heat up 3 tbsp butter, add ground masala paste, red chilli powder and cook till oil starts to separate from spices.
Add leftover juice from baked chicken and some extra water to make gravy kind consistency.
Add baked chicken pieces, kasoori methi, cover and cook for 5 mts on medium heat.
Garnish with fresh cream!