Grilled Indian Butter Chicken

    Grilled Indian Butter Chicken
This is a recipe that I have had for decades and sparingly made because I reserved it for very special occasions.  I felt guilty cooking such rich food and adding to our daily calorie count.  However, after we came to Malaysia, I started grilling meat instead of frying it and experimented with all my recipes until I came up with delicious alternatives.  This is one such and a joy to behold and cook.  The rich, vibrant colour of the gravy makes it a knockout every single time.
The Recipe:
500gms boneless chicken cubes,washed and drained.
Grind  1 tsp chilli powder; 2 tbsp
ginger garlic paste; 2 cloves; 2 cardamom pods; 1/2 tsp methi seeds, roasted;
1 tsp vinegar or to taste; salt to taste; juice of 1 lime; 1/2 cup curds.
Marinade overnight.
For the Gravy:  500gms tomato puree – tinned or
fresh; 50 gms cashew nuts, roasted and powdered; 1/4 tsp pepper powder, freshly
crushed; 1/4 tsp chilli powder; 1 tsp brown sugar or more to taste; 1 tbsp
butter; 1/2 cup water to mix with the tomato puree.
For the Garnish:  2 tbsp milk powder mixed with 2
tbsp water- should be a thick, pouring consistency; coriander leaves, chopped.
Next day  grill the chicken
in a preheated oven at 250 Celsius for 5 to 7 minutes both
sides.  The first side takes longer, so watch the chicken carefully.
When done cover and keep hot.
In the meanwhile make the sauce.
Mix the tomato puree with the water and keep ready for use.  Heat a
deep nonstick pan and heat the butter on a medium flame until it melts.
Lower the flame, add the cashew nut powder and stir fry golden brown.
You have to be very quick as the cashew can burn easily.  Pour in
the tomato puree, add the salt, chilli powder, pepper powder, sugar and taste
to adjust the flavour.   Increase the heat, keep stirring until the gravy
is thick and dark red.   Add the chicken, bring to the boil and
remove from the fire.  Transfer to serving dish.  Just before
serving garnish with the milk powder  and coriander leaves.  Serve
hot with Jeera Rice or any Indian Bread.
NB:  I use fresh, ripe tomatoes for the puree.   Just grind it together and use.




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