Ingredients: |
Ingredients: Marinade: 6 large garlic cloves 4 inches peeled ginger, in about 1 inch chunks 1/4 cup water, or enough to cover garlic & ginger 1/2 cup yogurt 1 tsp paprika 1 tsp garam masala salt 1 1/2 lb boneless, skinless chicken, cut into 1 1/2" pieces 2 tbsp canola oil
Sauce: 2 tbsp canola oil reserved garlic/ginger paste 1 1/2 cups tomato puree 1 tbsp paprika 1/4 cup whipping cream pinch sugar salt
kasoori methi, crumbled
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Directions: |
Directions:Marinade: Place garlic & ginger in blender and cover with water. Puree into thick paste and set aside 2/3 paste for use in sauce. Mix 1/3 of garlic/ginger paste in a large bowl with the yogurt, paprika and garam masala, season to taste with salt. Add chicken pieces. Pour canola oil over top of mixture, but do not mix in. Place marinating chicken in fridge for 2 hours.
Sauce: Put canola oil in a large pot over medium heat and add garlic/ginger paste. Stir so no sticking. Cook 2-3 minutes, until the paste begins to brown. Add tomato puree and paprika and cook, stirring occasionally, for about 10 minutes, until ingredients are fully incorporated. Consistency should be gravy-like. If it is too thick, add a little water. Stir in whipping cream and sugar, and season to taste with salt. Bring to a boil, stirring occasionally. Set aside.
Preheat the oven or bbq to 400ºF. Remove chicken from marinade and place in a shallow roasting pan, a large skillet, or skewers. Place chicken in oven or bbq (lid open) and cook 10-15 minutes, or until chicken is cooked through. Place pot of sauce on stovetop over medium highi heast and add cooked chicken and kasoori methi. Bring to a boil. Remove from heat and serve with naan bread or rice, garnishing the butter chicken with a drizzle of whipping cream. |