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MUTTON MASALA INGREDIENTS Mutton – 600 gms Curd – 1/2 cup Lemon juice – 1 tbsp Big onion – 2 Ginger garlic paste – 1 1/2 tbsp Oil – 3 or 4 tbsp or less Red chilli pwdr – 1 tsp or as per taste Turmeric – 1/2 tsp Coriander pwdr – 3 tsp Jeera
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BUTTER CHICKEN
INGREDIENTS FOR MARINATING THE CHICKEN
· Boneless chicken – 350 gms
· Curd – 3 tbsp
· Ginger garlic paste – 1 ½ tsp
· Red chilli pwdr – 1 tsp
· Turmeric pwdr – ¼ tsp
· Garam masala pwdr – ½ tsp
· Kasoori methi pwdr – ¼ tsp [ optional ]
· Oil – 1 tbsp
· Salt to taste
· A pinch of tandoori food colour [optional ]
PREPARATION
1. Clean ,wash ,rinse the chicken.Drain the excess water and chop it into small cubes .
2. Make a mixture of all the ingredients except oil .
3. Add the chicken to it and mix well with clean hands .
4. Cover and refrigerate for 30 mins or more or over night .
**** more the marination better the taste.
METHOD
Take a thick bottom pan, heat it with oil.
Add the marinated chicken and mix well.
Turn the flame to medium ,cover and cook for 2 or 3 minutes for the chicken to sweat completely .[ leave water ]
Open the lid and mix well.
Cook the chicken till it is done and complete water is absorbed .
Keep this chicken tikka aside
INGREDIENTS FOR THE GRAVY
· Onion – 1 big
· Tomato – 2 big
· Ginger garlic paste – 1 tbsp
· Red chilli pwdr – 1 or 2 tsp or as per taste
· Garam masala pwdr – ¾ tsp
· Coriander pwdr – 2 or 3 tsp [reduce 1 tsp and add 1 tsp of jeera pwdr ]
· Turmeric pwdr – ¼ tsp
· Sugar – 1 or 2 tsp
· Ketchup – 1 tbsp
· Butter – 3 or 4 tbsp
· Kasoori methi pwdr – ½ tsp
· Fresh cream – 3 or4 tbsp
· Oil + ghee – 1 tbsp
· Tandoori food colour – a generous pinch [ optional ]
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