Best 2 Indian Summer Chicken Recipes

BUTTER CHICKEN RECIPE | CHICKEN MAKHANI

Steps:

• First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
• Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.
• Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.
• Add the cashews to a blender jar along with tomatoes. Make a smooth puree.
• If the puree is not smooth, then pass it through a filter. Set this aside.
• Also make the ginger garlic paste.
• Grill the chicken in an oven or stove top.
• For stove top method, Add one tsp butter to a pan and add the marinade.
• Fry on high flame till all the moisture evaporates.
• To grill it in oven, preheat the oven to 240 C for at least 20 mins.
• Grill it until the meat is cooked through & is tender. It may take about 20 to 30 mins depending on the size of your chicken chunks. Ensure chicken is tender at this stage.
• Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.
• Add ginger garlic paste, green chilies and fry till it turns fragrant.
• Next pour the tomato cashew puree.
• Add red chili powder, sugar and salt.
• Mix and cook until the tomato puree becomes thick.
• It also begins to leave the sides of the pan.
• Pour 1 cup water. Add more or less water to suit your desired consistency.
• Bring the mix to a boil and simmer for 3 to 5 minutes.
• Add chicken and simmer for about 5 minutes.
• Butter chicken should become soft and tender. Add garam masala and kasuri methi.
• Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
• Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.

IRRESISTIBLE CHICKEN CURRY

Steps:

• Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
• Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
• Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
• Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
• Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
• Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
• Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
• Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
• Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
• Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
• Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.