Ingredients:

Serves 4-6.

 

Ingredients :-

1.     1 piece dried coal

2.     100 gms Amul butter

3.     500 gms boneless chicken breasts, curry cuts

4.     2 teaspoons red chilly powder

5.     20 gms garlic paste

6.     10 gms ginger paste

7.     3 teaspoons lemon juice

8.     Salt to taste

9.     10 black peppercorns

10. 6-7 cloves

11. 3 inch cinnamon stick

12. 2 bay leaves

13. 20 gms Almonds peeled, 15 in nos.

14. 200 gms hung curd

15. 1 teaspoon green cardamom powder

16. 2 tablespoon roasted cumin powder

17. 1 teaspoon turmeric powder

18. I kgs tomatoes chopped

19. ½ kg onions roughly chopped

20. 10-12 cloves of garlic

21. 50 gms Cashew nuts, 25-30 in nos.

22. 1 tablespoon dried fenugreek leaves (kasuri methi)

23. 2 tablespoon honey

24. 20 gms ginger

25. 2 teaspoon Kashmiri red chilly powder

26. 3 tablespoon coriander powder

27. 500 ml milk

28. 1 tablespoon roasted dried fenugreek leaves (kasuri methi)

29. 50 gms full fat cream

Preparation:

.     Marinate chicken with red chilly powder, garlic paste, ginger paste lemon juice and salt and keep it in refrigerator for an hour. This is first marination.

2.     Dry roast half the peppercorns, half cloves, 1 inch cinnamon, 1 bay leaf, almonds. Cool and grind them into a fine powder

3.     Add the ground powder to hung curd along with cardamom powder, roasted cumin powder, and ½ teaspoon turmeric powder and mix well.

4.      Add yogurt mixture to 1st marination and set aside for 2 hrs. This is 2nd marination.

5.     Now place chopped tomatoes, chopped onions, garlic cloves, cashew nuts, kasuri methi, honey, 1 inch ginger, Kashmiri red chilly powder, ½ teaspoon turmeric powder, salt, coriander powder, 100 gms butter in a pressure cooker.

6.     Take a piece of muslin cloth and place remaining bay leaf, cloves, cinnamon stick, peppercorns on it and make a POTLI of it.

7.     Add this POTLI, 200ml milk and 100 ml water in the pressure cooker and cook it for 30 mins. After 1 whistle reduce the heat to sim and let it cook. Remove from heat and let it rest for half an hour.

8.     Discard the POTLI and puree the cooked ingredients into a smooth gravy and transfer into a non stick wok or pan.

9.     Heat I tablespoon oil in another non stick pan and add marinated chicken and cook turning sides for 2-3 minutes or till lightly browned.

10. Now add this chicken to the gravy , place the wok or pan on heat and mix well.

11. Add remaining milk, stir to mix and bring it to boil. Cover and simmer for 10-12 minutes or till chicken is properly cooked.BUTTER CHICKEN IS READY.

12. NOW THE MAIN TWIST OF KOYLA TADKA - Now heat dried coal on direct heat for 10-12 minutes or till its red hot, PLACE A STEEL BOWL IN THE PAN WITH BUTTER CHIICKEN GRAVY, PUT THE HEATED COAL PIECE IN THE STEEL BOWL AND ADD 1 TABLESPOON BUTTER ON IT. COVER IMMEDIATELY AND SET ASIDE FOR 5 MINUTES OR TILL THE SMOKY FLAVOUR IS INFUSED INTO THE GRAVY.

13. Remove the cover and strain the coal butter into the gravy , mix well and garnish immediately with roasted kasuri methi and cream.

 

	Piyush Wadhwani
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