Balti Butter Chicken
By: Anonymous
Published: Monday, February 22, 2010 - 2:29am

Ingredients




1 pound Chicken breast (boneless)
To marinate it:
1 teaspoon Chilli Powder
1 tablespoon Yogurt
1 tablespoon Lime juice
1/2 teaspoon Garam Masala
Salt
Bay leaves,cloves,cardamom 2-3 each n cinnamon 2
1/2 teaspoon Fennel seeds
1 Big Onion Chopped
A few nuts n raisins
1 medium sized tomato blanched n Pureed
4 Green chillies
1 teaspoon Chilli Powder
1 teaspoon Garam masala( cloves,cinnamon,cardamom,fennel ,star ani
1/2 teaspoon Pepper Powder
1 teaspoon Ketchup
1/4 cup Fresh Cream
Butter as needed( I used oil+butter)
Cilantro leaves
Sugar

Preparation

1 Marinate the cleaned cubed chicken for all the ingredients and keep it in fridge for a minimum of 5 hours or the best overnight. 2 Grill it in a Tandoor oven or bake it conventional oven at 400 F for 30-40 minutes,till they are firm n brown.When the juices run out,take it n reserve. 3 Take a kadai n melt some butter,add the onion and green chillies and saute till pink.Take it out n blend in a mixer. 4 In the same pan,pour butter,splutter fennel seeds and roast the whole spices. 5 Now add the nuts and raisins and roast till brown n plump.(you can roast it separately n add to the gravy at last also) 6 Now bring back the onion paste and saute till brown.Add the reserved juice too.. 7 Add the tomato puree and mix. 8 Add the chilli powder,pepper powder ,salt and half of garam masala.Mix well and simmer for 2 minutes 9 Sprinkle the ketchup. 10 Now put the roasted chicken in it and cover with the gravy. 11 Simmer and cover with a lid for 5-8 minutes. 12 Now remove the lid and cook until the desired dryness level is achieved. 13 Add the fresh cream n stir in for a minute. 14 Sprinkle the Garam masala powder,a tad of sugar and mix well. 15 Garnish with cilantro leaves. 16 Add a wee bit of butter before serving..:)