Indians all over the world seem to love meat, especially chicken. Accordingly, this poultry meat has been used for cooking different types of delectable dishes. While Indians love the spicy concoction of chicken in gravy, fried and roasted chicken has also become a favourite in this country.
Many prefer to have chicken because of its health benefits. It not only provides the body with a good quantity of protein and nutrition, it also reduces chances of high cholesterol. As a result, it has become a preferred food choice for millions around the world.
If you are visiting any restaurant serving authentic Indian dishes, there are some varieties that will always be present in the menu. The Butter Chicken, Chicken Tikka and Chicken Korma are amongst these items and are highly desirable for the Indian palate. Although, these may be distinguished as specialty restaurant items, you can also make them at home. Let’s find out how you can prepare these delicacies at home.
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The Butter Chicken is an integral part of Indian cuisine and is now famous all over the world. Known for a lip smacking, spicy gravy and beautifully marinated chicken, the Butter Chicken rules the hearts of foodies. Here is the recipe for delicious Butter Chicken.
Chicken – 500gms
Yogurt – 1 cup
Cream – 1 cup
Ginger and garlic paste – 3tbsp
Butter – 4tbsp
Kashmiri Red Chilli powder – 3tsp
Garam masala powder – ½ tsp
Whole garam masala – 1tsp
Tomato puree – 1cup
Lemon juice – 3tbsp
Kasuri methi – ½ tsp
Mustard Oil – 2tbsp
Honey – 2tbsp
Salt – to taste
Green chillies – 2 to 3 (according to taste)
1. The preparation of Butter Chicken includes two main steps. The first step consists of marinating the chicken and the second one includes preparations for the gravy. Let’s proceed with the chicken marinade first.
2. Boneless chicken is preferred for making Butter Chicken. Therefore, take the breast pieces of chicken and cut it into medium sizes. Make incisions with a knife and marinate it with 1tsp red chilli powder, 1tsp lemon juice and salt. Keep aside for 20 to 30 minutes.
3. To the marinated chicken, add hung yogurt, garam masala powder, 1tsp lemon juice, 1tsp red chilli powder and 1tbsp ginger garlic paste. Rub mustard oil over the chicken and let it sit in refrigerator for about 3 to 4 hours.
4. Remove from refrigerator and let it cook in a pre-heated oven at a temperature of about 200 degree Celsius. After 10 to 12 minutes remove it from the heat and rub some butter on the chicken and let it cook for a couple of minutes.
5. Now, its time to prepare the gravy. Take a pan and heat the butter. Add the whole garam masala and as the spices splatter add the remaining ginger-garlic paste along with a few chopped green chillies. Sauté for a minute or two and add the tomato puree, salt, garam masala powder and red chilli powder. Add a cup of water for preparing the gravy and let it simmer for sometime.
6. Sprinkle kasuri methi and add honey to the gravy. Mix in cooked pieces of chicken. Let the entire mixture cook for another 5 minutes and just before you remove it from the flame, add fresh cream and honey. Mix well and serve with Paratha or Naan.
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Mughlai cuisine, a typical favourite amongst Indians and Pakistanis, boast of a wide array of spicy Korma. Though, it can also be prepared with vegetables, Chicken or Mutton Korma is generally preferred by Indians. Take a look at how you can make mouth-watering Chicken Korma in your kitchen.
Boneless chicken – 500gms
Onion – 2 medium
Yogurt – ½ cup
Tomato puree – ½ cup
Turmeric powder – 1tsp
Ginger-Garlic paste – 1 and ½ tsp
Allspice powder – ½ tsp
Cloves – 4
Cardamom – 3
Cumin – 1 and ½ tsp
Coriander powder – 1tsp
Chilli powder – 1tsp
Ground Almonds – a handful
Cream – 200ml
Oil – 2tbsp
Salt – to taste
1. Marinate the chicken with yogurt, salt, turmeric powder and chilli powder. Set aside for 20 to 30 minutes.
2. In a pan, heat oil and add the whole spices including cloves, cardamom and cumin. Add the chopped onions and sauté for a few minutes. To this, add the ginger-garlic paste and then mix in the coriander powder and allspice powder. When the spice is cooked, add the marinated chicken pieces. Mix well.
3. Continuously stir chicken for sometime and then add the tomato puree. Pour a cup of water and let it simmer. After sometime, when the gravy thickens, add the ground almonds and fresh cream. Let it cook for a couple of minutes and remove from flame. A bowl of Chicken Korma is now ready to be served either with Naan, Paratha or plain Roti.
Another famous Indian chicken recipe is the Chicken Tikka. Small boneless pieces of chicken are used for making this dish and are generally baked in a traditional Indian oven known as the tandoor. A simple dish, the Chicken Tikka is prepared by marinating chicken pieces with spices. Read on to find out how you can make this at home.
Boneless Chicken pieces – 500gms
Ginger-Garlic paste – 1tsp
Chilli powder – 1tsp
Lemon juice – 2tsp
Garam Masala powder – 1tsp
Yogurt – 2tbsp
Kasuri methi powder – 1tsp
Salt – to taste
1. Cut the chicken into small cubes. Marinate it with salt, chilli powder, ginger-garlic paste, lemon juice, garam masala powder, kasuri methi and yogurt. Refrigerate the entire mixture for a couple of hours.
2. Remove the chicken from the refrigerator and arrange the pieces in a skewer and let it cook in a moderately hot tandoor. And as the chicken cooks, brush it with some butter continuously. This will give the chicken a nice colour.
However, if you are unable to do it in a tandoor, you can grill the chicken pieces in an oven. But, before putting it in the oven, brush a little butter over the chicken. In about 8 to 10 minutes, you can have delicious homemade Chicken Tikka. Serve hot with salad.