Coconut Oil-1/4 cup
Big Onion -4 chopped medium
Garlic Paste -1tbsp
Pepper -4tbsp(coarsely ground)
Curry leaves -plenty of
Cut the chicken int small pieces.Wash them properly with salt .Drain and keep it aside.
Heat oil in a pan , add chopped onions , saute till the onion become translucent .
Then add the ginger -garlic paste and again saute them till the raw smell goes.
Now add cinnamon , cloves , green chillies , curry leaves and salt one by one , saute for one min .Now its time to add the chicken pieces .Mix them well ..
Then close the pan with a lid and cook the chicken pieces in low flame ..
When done then open the pan and add the crushed pepper powder and mix well, and fry in the oil for another few minutes…
So now ur pepper chicken fry is ready to serve ….Transfer it to a serving Dish ….
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Fresh cream -3tbsp
Green chilly -1
Cardamom powder- 2 pinch
Kasurimethi powder- 1/2tsp
Coriander leaves-1tbsp chopped
Cumin powder-1/4 tsp
Garam masala-two pinch
Lime juice- 1tbsp
Salt- to taste
Ginger garlic paste-1tbsp
Cut the boneless chicken in to medium strips.Marinate the chicken pieces with the above mentioned ingredients and keep aside for minimum one hour .
In between heat 2tbsp of butter and add chopped onion along with some salt.. Saute till translucent ..
Then add ginger-garlic paste,chilli powder,cumin powder,garama masala powder,turmeric powder and coriander powder and saute till the raw smell goes ..
Then add tomato pieces and cook well..When cooked remove from the fire and wait for this mix to get cool..
After the mix gets cool,grind to a fine paste by adding water ..Using a seive drain the purée and keep aside..
Fry the chicken pieces till 3/4thcooked .. (The chicken should be very soft) .
Heat butter and add green chilly slits.(deseed the chilly and cut into lengthwise).Saute for few seconds and then add tomato purée and water ,combine well.Cook in medium flame for 10minutes .Then add kasurimethi .Stir well again cook for 5 minutes.Check the salt ..Add if needed ..Then add sugar and mix .. Now add the fried chicken pieces and cook in a medium flame for 10 minutes ..Combine all together very well..Check the salt ..Cook until the gravy thickens and by this time the sourness will be gone ..Finally add fresh cream ..After adding cream dont boil the gravy.Check the taste and add lacking things according to ur taste..
..Finally sprinkle kasuri methi and coriander leaves ….So the very delicious butter chiken is ready to serve.
Note : The amount of cream and masala powders can be change according to ur personal taste ..
If u want u can add cashewnut paste and orange food colour ..
Milk- 1 lit
Dissolve china grass in little hot water ..Keep a side.Dissolve custard powder in cold milk (1/2 cup) to a very smooth paste with-out any lumps.Boil milk(3 cup) with 11 Tbsp of sugar.Pour the custard – milk into the boiling milk and stir continuously until slightly thickens.Remove from the fire .. Then pour the dissolved china grass into the custard mixture and mix well stir continuously .Strain and keep this a side and let it cool….
For Caramel -
Take a vessel,add sugar and water into its ..Dissolve the sugar and put the vessel on fire..Stir till it become brown in colour.Turn off the fire ..cool the caramel…..
Take a setting dish and spread the caramel completely in the dish .Pour the custard over the caramel and allow it to set .When cool, turn it over on to a flat serving dish… Now ur caramel custard is ready to have …
U can take small moulds to set the custard, and u can also keep it in the fridge for setting …If u dont have china grass then use gelatin instead of it…