|
BUTTER
CHICKEN
| Chicken |
1
lb |
| Onion |
1 |
| Ginger
paste |
1 |
| Chili powder |
2
tsp |
| Green
chili |
2 |
| Butter |
1/4
cup |
| Tomato
puree |
1/4
cup |
| Cream |
1
cup |
| Salt |
|
| Coriander
leaves |
|
- Cut the
onion in to small pieces.
- Melt butter in frying pan.
- Add the grated onions & fry until golden brown.
- Add the ginger &
garlic pastes.
- Fry for a minute & add
the tomato puree.
- Add the
chopped green chilies, coriander leaves,salt and the chili
powder. Fry for 2-3 minutes.
- Turn
heat to low & add the cream stirring constantly. Do not let it
boil. Cook for a minute & turn off the heat.
- Arrange
tandoori chicken pieces in an ovenproof dish. Pour
the sauce on it.
- Heat
in a preheated oven at 350F and cook the chicken in oven for
20 minutes Serve hot.
|
|
|
