Delhi Style Butter Chicken and Tandoori Chicken

Ingredients

• Butter - 2 Tbsp
• Oil - 2 Tbsp
• Bay Leaf - 2
• Green Cardamom - 10
• Mace / Javitri - 2 Flowers
• Garlic - 2 Tbsp
• Tomatoes - 8

Marination

• Boneless Chicken Cubes - 400 gm
• Ginger Garlic Paste - 1Tbsp
• Salt - 1.5 Tsp
• Kashmiri Red Chilli Powder - 1 Tsp
• Turmeric - ¼ Tsp
• Roasted Cumin Powder - 1 Tsp
• Aamchur Powder - 1 Tsp
• 1 Cup hung yogurt

For Gravy Part 2

• Butter - 2 Tbsp
• Green Chillies - 8
• Ginger - 2 inch Julienned
• Kashmiri Red Chilli Powder - 2 Tbsp
• Salt - 2 Tsp
• Garam Masala - 1 Tbsp
• Heavy Cream - ½ Cup
• Honey - 3 Tsp
• Kasoori Methi / Dry Fenugreek Leaves - 2 Tsp

Oil to Pan Fry Chicken

Instructions

Marinate Chicken

1. In a bowl take Washed Chicken after removing skin.
2. Pat dry chicken with paper towel. Put deep horizontal gashes in the chicken. Don't worry about it breaking up. More deep gashes the better otherwise flavor will not be absorbed.
3. Now for first marination add salt, kashmiri red chilli powder, ginger garlic paste and lemon juice. Mix it properly. and refrigerate for 30 minutes.
4. Now prepare second marinade add hung yogurt,salt, kashmiri red chilli powder, ginger garlic paste,little salt, little black salt, chicken masala, mustard oil and whisk it. Rub marinade inside the slit and leave it for 24hours in freezer.

For Tandoori Chicken

• Put chicken on a raised rack with a pan underneath which has water. This will allow the marinade to drip but also allow chicken to not dry out too much.
• https://www.youtube.com/watch?v=F9Fzpi99tlk

Pan Fry

1. In a Shallow Pan on medium flame take some oil. Once the oil is hot add chicken pieces one by one.
2. Fry on both sides till well done. Take a piece and cut to make sure chicken is cooked thoroughly.

For Gravy

1. In a Large pan on medium to high heat add butter , oil, Bay Leaf , Green Cardamom , Mace and Garlic. Keep stirring so the butter doesn't turn brown.
2. Cook till Garlic is starting to cook.
3. Now Add Tomatoes to it, Cook them till tomatoes are cooked and soft. You may also add a bit of salt to speed up the cooking of tomatoes.
4. Turn the flame off and let the mix cool a bit.
5. Now transfer this in a grander and make it in a fine paste and keep it aside.
6. Now in the same pan take some more butter, Green Chillies, Ginger and cook till raw aroma of Ginger goes away.
7. Now in a fine mesh strainer, Strain the Grinded paste. Take a spoon and move it in circular pattern in the strainer to push the paste through. There eill be some tomato skin left in the strainer. You can discard it.
8. Now add Kashmiri Red Chilli Powder, Salt, Garam Masala to the the gravy and mix well.
9. Now Add Cream , Honey and cook for 2 to 3 minutes. You can also add water at this step if the gravy is too thick.
10. Add the Pan Fried Chicken Peices, Kasoori Methi to the Gravy and mix well.
11. Cover the pan with a lid and Cook on Medium flame for 10 minutes.
12. Garnish with Cilantro and Serve.