Butter Chicken (Chicken Makhanwala)

Butter Chicken (Chicken Makhanwala)

Ingredients

Boneless chicken - 500 gms (preferably leg piece alternatively, breast piece)

For Marination

Curd (thick) - 1/4 cup

Corriander powder - 1/2 tbsp

Turmeric powder - 1/2 tsp

Kashmiri red chili powder - 1 tbsp

Ginger garlic paste - 1 tsp

Garam masala - 1 tsp

Salt - 1tsp

For Gravy

Butter - 1/4 cup

Oil - 1 tbsp

Cumin - 1 tsp

Cloves - 4 nos.

Green cardamom - 1 no

Cinnamon - 1/2 inch stick

Red Chilies (whole) - 8-10 nos. (beydagi chillies which are not very spicy.)

Garlic cloves - 5-6 nos

Onion - 2 medium (sliced lengthwise)

Tomato - 5 medium (sliced lengthwise)

Cashew nuts - 20 nos.

Kasuri Methi - 1 tbsp

Salt to taste

Method

1. Clean and cut chicken pieces lengthwise. If using breast pieces then try to flatten it before cutting by placing it between plastic sheets and hitting it with wooden mallet. This prevents it from being chewy after cooking. 
2. Add salt, turmeric powder, kashmiri red chili powder, corriander powder, ginger garlic paste, garam masala & curd. Mix well and keep aside for 30 minutes in fridge
3. In a pan, add oil and butter. When it becomes hot, add cumin, cinnamon, cloves, cardamom, red chilies and garlic. Saute until fragrant. Take care not to burn red chillies.
4. Add sliced onion and saute further on high heat until onion starts turning brown.
5. Add tomatoes and cashew nuts. Continue sauteing further until tomatoes are well cooked and turn mushy. If necessary, cook it covered for 5 minutes
6. Remove from flame and allow it to cool. Remove cinnamon pieces and discard
7. Once cooled, blend this mixture with little water until smooth
8. In the same pan, taken 1 tsbsp oil. Add marinated chicken pieces and saute on high flame for 3-4 minutes until chicken changes color. Keep it aside.
9. In the same pan, take one tbsp oil and one tbsp butter. Add blended mixture and saute for 4-5 minutes. 
10. Add sauted chicken pieces, mix well and continue cooking for 2-3 minutes. Add hald cup water and adjust consistency. Add salt to taste
11. Cook covered for 8-10 minutes
12. Take small pan, add kasuri methi and heat it slightly on low heat. Saute for 2-3 minutes till it turns crispy. Once cooled, crumple it slightly and add to chicken and stir
13. Serve hot with tandoori roti / naan

Strawberry Mousse

Ingredients:

Strawberries - 250 gms

Gelatin powder - 3 tsp

Powdered sugar - 100gms

Whipping cream - 200 ml

Directions:

1. In a small bowl take 4 tbsp of water. Sprinkle gelatin powder on top and keep it aside
2. Blend strawberries. Add 50 gms of powdered sugar and mix well
3. Add gelatin mixture in blended strawberries and keep aside
4. Take whipping cream in a glass bowl and whip it until soft peaks are formed. Add remaining sugar and whip it further for one minute until sugar get incorporated well
5. Fold in blended strawberries & gelatin mixture in whipped cream, taking care that aeration in whipped cream is retained
6. Pour the mixture in small mousse glasses and keep it in refrigerator for at least 4 hours
7. Serve chilled