Chicken Butter Roast
http://tanyasrecipez.blogspot.com/2013/09/chicken-butter-roast.html
It s saturday once agian and i wanted to eat something spicy and tasty. This is yet another experiment that was a success. I just tried this recipe instantly and it was yummy..I modified some masala that i use in ghee roast and used butter instead of ghee. This is a must try recipe for people whole love eating chicken.
Ingredients
Chicken – ½ kg
Dry red chillies – 10 (Adjust according to taste)
Coriander seeds – 4 tsp
Cloves – 4
Cinnamon – 1 inch
Green cardamom - 2
Garlic – 8-10 cloves - crushed
Onion – 1 medium – roughly chopped
Butter – 4 tbsp
Oil - 1 tsp
Salt
Water as needed
Method
In a non-stick pan dry roast dried red chillies, coriander seeds, cloves, cinnamon and cardamom. Keep it aside.
In the same pan heat 1 tbsp of butter plus 1/2 tsp oil and add garlic and onion. Saute till onion turns golden brown. Now grind this along with the above roasted spices into a fine paste. Add water if needed.
Heat 2 tbsp butter plus 1/2 tsp oil and add the masala paste. Saute it well till oil separates. Add chicken and fry it for a while. Add salt and check for seasoning. Cover and cook on a medium flame. Add water if needed. Once the chicken is cooked, uncover it and fry it on high flame so that the extra water evaporates. Roast it a bit. Add another 1 tbsp of butter and toss it. Take it off the heat. Serve hot.
My Notes
ü If you want to make this dish a bit faster, you can par boil the chicken and then roast it with the masala.
ü Oil is being added along with butter to prevent butter from burning.
ü Feel free to adjust the amount of oil and spices according to your taste.
Chicken – ½ kg
Dry red chillies – 10 (Adjust according to taste)
Coriander seeds – 4 tsp
Cloves – 4
Cinnamon – 1 inch
Green cardamom - 2
Garlic – 8-10 cloves - crushed
Onion – 1 medium – roughly chopped
Butter – 4 tbsp
Oil - 1 tsp
Salt
Water as needed
Method
In a non-stick pan dry roast dried red chillies, coriander seeds, cloves, cinnamon and cardamom. Keep it aside.
In the same pan heat 1 tbsp of butter plus 1/2 tsp oil and add garlic and onion. Saute till onion turns golden brown. Now grind this along with the above roasted spices into a fine paste. Add water if needed.
Heat 2 tbsp butter plus 1/2 tsp oil and add the masala paste. Saute it well till oil separates. Add chicken and fry it for a while. Add salt and check for seasoning. Cover and cook on a medium flame. Add water if needed. Once the chicken is cooked, uncover it and fry it on high flame so that the extra water evaporates. Roast it a bit. Add another 1 tbsp of butter and toss it. Take it off the heat. Serve hot.
My Notes
ü If you want to make this dish a bit faster, you can par boil the chicken and then roast it with the masala.
ü Oil is being added along with butter to prevent butter from burning.
ü Feel free to adjust the amount of oil and spices according to your taste.
