Smoked Butter Chicken | Zippy Recipes

"This is the best butter chicken you ever madedanquot; was the comment from my son when he tasted it. When I tasted it, I knew what he meant. The earthenware dish that I used to smoke the butter chicken in the panggang did the magic. The earthenware flavor combined with the smoky flavor tasted heavenly. None of us could stop till we wiped everything off.

Here's the recipe:

For the Marinade:

Chicken breasts - 1 1/dua (or 3 halves)

For the tandoori masala

Red chilly powder - 1/dua tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/4 tsp

Cumin powder - seperempat tsp

Ginger garlic paste - 1 tsp

Coriander powder - 1/2 tsp

Greek Yoghurt / Labneh) - 1/2tbs

Salt - to taste

For the gravy:

Cinnamon - 1" stick

Cloves - 4

Green cardamoms - 4

Black cardamoms -1

Fennel seeds - seperempat tsp

Black peppercorns - 10

Bay leaf - 1

Onion - 1 medium sized

Fresh Tomatoes - tiga medium sized

Green Chillies - dua

Grated ginger - 1 tsp

Whipping cream - 1/dua a cup

Brown sugar - 1/2 tsp

Olive oil - 1tbs

Butter - 1tbs


1. Put the marinated chicken pieces in an earthenware pan and bake in the panggang preheated at 350 degrees fahrenheit for 1/dua an hr. Switch off the panggang. Light a piece of charcoal and place it in a tin foil cup (shape the tin foil like a small cup to hold the burning charcoal). Place the cup on top of the chicken pieces in the center of the earthenware pan. Add a small blob of ghee(clarified butter) to the coal. When it smokes, close the earthenware pan with a lid and leave it in the oven for sometime.

2. Meanwhile, melt the butter with the olive oil in a sauce pan on medium heat. Add the whole spices (the first seven ingredients for the gravy) and the sliced onion, cook on low heat till it sweats a little. Add to the sauce pan, the grated ginger, green chillies and chopped tomatoes.

3. Mash the tomatoes with the spatula, add 2 tsps tomato paste and mix well to form a gravy.

4. Remove the charcoal and transfer the chicken pieces to the sauce pan adding  a little water. Let it simmer on the stove top for sometime.

5. Now pour in the whipping cream little by little while reserving 1 or 2 tbsps to use as garnish.

6. Simmer for dua - 4 mins till the gravy thickens a bit. Garnish with the remaining whipping cream by drizzling it on the butter chicken just before serving. Serve hot with fresh baked naan or tandoori roti. Enjoy!

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