tag:blogger.com,1999:blog-944435390668814604.post9061265946270814418..comments2016-09-03T15:20:24.011-07:00Comments on Peanut Patrol: The Butter Chicken BluesCrazy Nut Ladyhttp://www.blogger.com/profile/07326223502760025116noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-944435390668814604.post-37629324364411805282009-08-06T10:29:27.766-07:002009-08-06T10:29:27.766-07:00This is how I make Butter(makhni) chicken (NUT FRE...This is how I make Butter(makhni) chicken (NUT FREE)<br /> <br /> <br />Ingredients <br /> <br />1.5 lbs Chicken Pieces <br />Lemon juice 1 tablespoon <br />Red chilli powder 1 teaspoon <br />Salt to taste <br />Butter 2 tablespoons <br /><br />FOR MARINADE <br />Yogurt 1 cup <br />Salt to taste <br />Garlic paste 1/2 teaspoon <br />Garam masala powder 1/2 teaspoon <br />red chilli powder 1 teaspoon <br />Ginger paste 2 tablespoons <br />Lemon juice 2 tablespoons <br />oil 2 tablespoons <br /><br />FOR MAKHNI GRAVY <br />Butter 1/2 tablespoon <br />Ginger paste 1 tablespoon <br />Green chillies, chopped 4-5 <br />Red chilli powder 1 tablespoon <br />Salt to taste <br />Garlic paste 1 tablespoon <br />Tomato puree 1.5 cups <br />Garam masala powder 1/2 teaspoon <br />Cream 1 cup <br /> <br /> <br />Method <br /> <br />Make incisions with a sharp knife on breast and leg pieces of the chicken. <br /><br />Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.<br /><br />Mix yogurt, red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and oil.<br /><br />Apply this marinade to the chicken pieces and refrigerate for three to four hours.<br /><br />Put the chicken onto a skewer and cook in a preheated oven (375°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside.<br /><br />Heat butter in a pan. Sauté for two minutes, ginger-garlic paste and chopped green chillies. <br /><br />Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. <br /><br />Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.<br /><br /> <br />I've used this recipe as a guideline. I have adjusted the measurements & ingredients to my liking (and availability). So hope you enjoy it!Mandyhttp://www.goallergyfree.comnoreply@blogger.com