Mangalore Butter Chicken
Mangalore Butter chicken is slightly sweet and sour. Mangalore style butter chicken has tomato and cashewnut based gravy garnished with butter and cream. Authentic butter chicken is a very high calorie dish yet very tasty.
Ingredients:
300 gms Chicken breast boneless
Marinate:
1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color
Curry
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
6 or 1/2 kg Tomato
10 Cashewnuts
1/2 cup milk
2 tblsp Cream
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves
How to make Mangalore butter chicken :
In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" to 1.25" inch in size. Mix well and keep aside for atleast 3 - 4 hrs
Blanch, peel and puree the tomatoes. Keep aside.
Soak the cashew nuts for 3 - 4 hrs in hot water and then strain and grind the cashew nuts into a fine paste.
For the curry heat the pan and add butter and immediately add the garlic paste.
Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
Add the tomato puree and cook till the gravy leaves the side.
Lower the flame and add the cashewnut paste and stir constantly.
Now add the tomato ketchup, sugar and 1/4 cup water.
Meanwhile in a separate pan shallow fry the marinated chicken pieces for 6 - 7 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
Now add the garam masala and crushed fenugreek leaves. Mix well.
Put it on a serving bowl and garnish with chopped coriander leaves.
Mangalore Style butter chicken is ready to be served with naan or tandoori roti/ Kori Rotti.
The Ingredients and Way of making Butter chicken is explained as per the guidelines of Mrs. Sandhya.
Mangalore Butter chicken is slightly sweet and sour. Mangalore style butter chicken has tomato and cashewnut based gravy garnished with butter and cream. Authentic butter chicken is a very high calorie dish yet very tasty.
Ingredients:
300 gms Chicken breast boneless
Marinate:
1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color
Curry
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
6 or 1/2 kg Tomato
10 Cashewnuts
1/2 cup milk
2 tblsp Cream
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves
How to make Mangalore butter chicken :
In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" to 1.25" inch in size. Mix well and keep aside for atleast 3 - 4 hrs
Blanch, peel and puree the tomatoes. Keep aside.
Soak the cashew nuts for 3 - 4 hrs in hot water and then strain and grind the cashew nuts into a fine paste.
For the curry heat the pan and add butter and immediately add the garlic paste.
Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
Add the tomato puree and cook till the gravy leaves the side.
Lower the flame and add the cashewnut paste and stir constantly.
Now add the tomato ketchup, sugar and 1/4 cup water.
Meanwhile in a separate pan shallow fry the marinated chicken pieces for 6 - 7 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
Now add the garam masala and crushed fenugreek leaves. Mix well.
Put it on a serving bowl and garnish with chopped coriander leaves.
Mangalore Style butter chicken is ready to be served with naan or tandoori roti/ Kori Rotti.
The Ingredients and Way of making Butter chicken is explained as per the guidelines of Mrs. Sandhya.
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