How to make Butter Chicken, By Monish Gujral, Moti Mahal Delux Tandoori Trail

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BUTTER CHICKEN
butter-chicken-Monish-Gujral
By Monish Gujral Published: September 23, 2010

Yield: 3-4 servings
Prep: 20 mins
Cook: 35 mins
Ready In: 59 mins
First is the -recepie for the tandoori chicken (FROM MY BOOK MOTIMAHAL`S TANDOORI TRAIL). Then we make the makhni sauce alias butter gravy.

INGREDIENTS
600-700 gm Chicken pat dried
1 tsp Red chilli powder For the first marinade
1 1/2 tbsp Lemon- juice For the first marinade
Salt to taste For the first marinade
1/2 cup Yoghurt For the second marinade
1 tbsp Garlic paste For the second marinade
1 tbsp Ginger paste For the second marinade
1/2 tsp Rock salt(kala namak) For the second marinade
1 tsp Garam masala For the second marinade
Red colour (optional) a few drops For the second marinade
1/2 tsp Dry fenugreek (kasoori methis)powder For the second marinade
2 Onions cut into rings For the second marinade
1 Lemon wedges For the second marinade
1 Tandoori chicken For the Makhni Sauce
800 gm Ripe red tomatoes For the Makhni Sauce
2 tbsp Oil For the Makhni Sauce
1 Onions chopped For the Makhni Sauce
1 tbsp Red Chili powder For the Makhni Sauce
1 tbsp Ginger garlic paste For the Makhni Sauce
Salt to taste For the Makhni Sauce
2 tbsp Cashew paste For the Makhni Sauce
1 tbsp Garam masala For the Makhni Sauce
1 tsp Zeera powder For the Makhni Sauce
50 gm Butter For the Makhni Sauce
50 gm Double fresh cream For the Makhni Sauce
1 tsp Dry fenugreek powder(kasoori methi) For the Makhni Sauce
2 Green chili deseeded For the Makhni Sauce
1 tbsp Fresh green coriander chopped For the Makhni Sauce
1 tbsp Fresh cream for garnish For the Makhni Sauce
INSTRUCTIONS
Tandoori Chicken Process- Make two deep incisions each on breast and the drum sticks.
For the first marinade- mix all the ingredients in a bowl and rub all over the chicken and keep aside for 1 hr.
For the second marinade – mix all the ingredients in a bowl and rub on the chicken pieces and keep for at least 3 hours.
Preheat the oven at 180 deg. Place the chicken on the grill rack , place the tray underneath to collect all the drippings. Grill for 8-10 minutes .
Brush with oil , turn upside down and grill for 3-4 minutes till tender. Remove from the grill and keep aside.
For the Makhni Sauce- Take a pan , put oil and heat it over fire. Put onion and sauté for few seconds.
Put chopped tomatoes , bayleaf and salt in the pan and let it simmer , stirring occasionally till the oil sepearates from the sides.
Strain the sauce. Pour in a pan and heat over fire. Add all the spices. Add in the Tandoori Chicken , stir for a 3-4 minutes.
Add butter and stir till it melts in cream and remove quickly. Garnish with green chilies and coriander with a drip of cream.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Nakita Abadie

    January 19, 2011 at 9:23 am

    I am very thankful to this topic because it really gives up to date information .-”

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