Indian Butter Chicken/印度奶油鸡

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I always wanted to cook Indian dishes, but they all seem so complicated to me with so many spices. Finally one day I decided to try this butter chicken when I saw it. The original recipe doesn’t have potatoes, I added it because I love it, so I adjusted the ingredients a little bit. Thanks to 盈盈. This dish is so flavorful and full of wonderful aroma from all the spices used.

Here is the original recipe: http://blog.sina.com.cn/s/blog_67f589f40102w5q8.html

Ingredients:
1.5 Lbs. boneless Chicken thighs (cubed to about 1×1 inch)
6 medium size very ripe tomatoes
1/2 stick of Butter
2 green chilies
4 inches of Cinnamon Sticks
3 bay leaves
2 tsp of Kasoori Methi (dried Fenugreek leaves)

4 medium size potatoes( each cut into 6 big pieces)

For Marination:
2 tbsp Tandoori Masala
2/3 cup of plain yogurt
1 tsp of salt

Seasoning;
2 tsp of Ketchup
1 cup of Heavy cream
Salt to taste (about 1tsp)

  1. Clean and marinate the chicken pieces with all ingredients listed under for marination for about an hour. Overnight works better.
  2. The second day, preheat oven to 450F (230C) ,spread the chicken pieces over an oiled cooking pan. Bake for 5 minutes, turn the chicken pieces, and bake for another 5 minutes. Let it sit in the oven while you prepare the sauce.
  3. As you place the chicken in the oven, start preparing the butter sauce. Blend together 6 medium size tomatoes.
  4. In a cooking pan, melt the butter; add cinnamon stick, bay leaves and green chillies. Stir for a couple of minutes, then add the blended tomatoes and potatoes.
  5. Continue cooking until oil separated at the edge, add the kasuri methi, stir well, and cook for another few minutes.
  6. Pour in heavy cream and all seasonings, stir well.
  7. Pour the butter sauce with potatoes over to chicken pieces, bake the dish at 380F (195 C) for about 15 minutes.

 

材料:
1.5 磅 去骨去皮的鸡腿肉,切成块状
6 只 熟透的中型番茄
3 大勺的 Butter/黄油
2 只 朝天椒
2 段 桂皮

3片桂叶
2 小勺 干葫芦巴叶

4只中号土豆

2大勺 Tandoori Masala
2/3 杯 酸奶/Plain Yogurt

1小勺食盐

2小勺 番茄酱/Ketchup

1杯 奶油/Heavy cream
食盐适量
1.首先前一晚把鸡肉洗干净,切块然后加入1小勺食盐,还有Tandoori Masala,酸奶杯腌一个晚上。

2.第二天,把烤箱预热到450F (230C),预热的时候在一个烤盘上刷上食油,然后把鸡肉摊开在烤盘上。先烤五分钟, 然后翻面再烤五分钟,然后把烤好的鸡肉放到一个烤盆里备用。

3.一边烤鸡的时候就可以开始准备奶油酱. 先把番茄放搅拌机里搅拌成糊.

4.然后锅里小火融化黄油,加入一段桂皮、切段的辣椒爆香一下。然后把搅拌好的番茄糊倒入, 加入切块的土豆,煮滚。

5.然后转小火。直到番茄糊边上看见泛出红油,颜色变深了,就加入葫芦巴叶。

5.再煮一下,然后让番茄糊稍微冷却,把桂皮和桂叶取出。

6.倒入Heavy cream、食盐适量和番茄酱。

7.在烤好的鸡肉上倒上奶油酱和土豆块。然后烤箱预热380F (195C),烤15分钟即可了。

 

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