Butter Chicken

Ingredients

• 1 kgchicken
• 30 gmsbutter
• 1 tbspred chilli powder
• 1/2 kgtomatoes
• 2 tspsalt
• 3/4 tspsugar
• 50 gmscream
• a small pieceginger, shredded
• to tastechillies, finely cut
• 2tomatoes (extra, cut to bits)
• to tastekasuri methi
• 1/2 tspcumin seed powder
• 1/2 tspcoriander powder
• to tastetomato puree
• as neededbeaten curds
• to tastejeera powder

Marinade (grind together)

• 1 pieceginger
• 6 clovesgarlic
• 1onion
• 2 tbsplemon juice
• 1/2 tspsalt
• 1 tbspcoriander powder
• 1/2 tspcumin seed powder
• 1 tbspcooking oil
• 1 tspvinegar
• 3/4 tspchilli colour

Instructions

1. Mix the marinade ingredients and rub into the chicken. Marinate (tandoori-style) and keep aside.
2. Once the chicken is cooked, shred it for the sauce.
3. Heat the gravy of the tandoori chicken. Add tomato puree, salt and sugar; cook till the puree thickens.
4. Add beaten curds, chille powder, coriander powder, jeera powder and kasuri methi.
5. In a separate pan, melt 30 gms butter and add 1 tbsp red chilli powder.
6. Add 1/2 kg tomatoes, 2 tsp salt, 3/4 tsp sugar and 50 gms cream.
7. Add a small piece of shredded ginger, finely cut chillies, 2 tomatoes (cut to bits), kasuri methi, 1/2 tsp cumin seed powder and 1/2 tsp coriander powder.
8. Combine the shredded chicken with the sauce.
9. Serve with chappati.

Recipe spans two diary pages — the marinade and initial sauce notes on May 22-24, and the method continuation (with tomato puree, curds and a richer gravy) on May 25-27. Both scans are shown.

• chicken
• butter chicken
• tandoori
• indian
• tomato