Old Delhi Style Butter Chicken Food

OLD DELHI-STYLE BUTTER CHICKEN

Steps:

• Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.
• Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn't need to be completely cooked through at this point as it will cook for a few more mins in the sauce.
• Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
• Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn't split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.

MAKE VIVEK SINGH'S OLD DELHI-STYLE BUTTER CHICKEN

Steps:

• First prepare the chicken. Make small cuts all over the chicken pieces with a sharp knife to help the marinade penetrate. To prepare the marinade, mix together the yoghurt with all the other ingredients for the marinade in a deep bowl. Smear the cut chicken with the marinade, cover and set aside in the fridge for 10 minutes.Cook the chicken in an oven pre-heated to 220C for 13-15 minutes. You may need to turn the pieces after 8-10 minutes or so to ensure they colour evenly on both sides. Cut the cooked chicken into smaller pieces as per your preference. The chicken should not be completely cooked at this point as it will be simmered for a few more minutes in the sauce. Strain off the juices through a fine sieve and set aside.For the sauce, slice the tomatoes in half and place in a pan with the water, crushed ginger, garlic, cardamon, cloves and bay leaf and simmer until the tomatoes have completely disintegrated. Now blend this tomato broth with a hand-held blender and pass it through a sieve to obtain a smooth purée.Return to a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and the reserved roasting juices. Then add a cup of water and simmer for about 3-5 minutes until the water is absorbed and the sauce returns to its original glossy consistency.Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, until the chicken is cooked through and the sauce is beginning to acquire a glaze.Add the chopped ginger, green chillies and cream and simmer for a minute or two longer, taking care that the sauce does not split. Stir in the salt, crushed fenugreek leaves and garam masala, then check the seasoning and add the sugar.Serve with naan bread or pilau rice.

CHICKEN CHANGEZI

Steps:

• In a mixing bowl, mix together all the ingredients listed under 1st marination category, namely, chicken, ginger garlic paste, turmeric powder, coriander powder, salt, red chilli powder, lemon juice and oil. Mix well and marinate for 45 minutes.
• After that add yogurt and tomato purée and mix again. Cover and let it marinate for another 30 minutes.
• Heat 2 tablespoon of oil in a pan over medium heat and sauté chopped onion and cashews in it until onion become translucent. Switch off the heat and let it cool. Once cooled, grind them with the help of little water to make a fine paste.
• In the same pan, add rest 4 tablespoon oil and add asafoetida and cumin seeds to it. Once they crackle, add bay leaves, dry red chillies, and black cardamom and sauté for a minute.
• Now add ground onion cashew paste to it and sauté again. Add all the spices and roast for a minute. Add chopped tomatoes and cook till mixture separate from oil.
• Add marinated chicken and 1 cup of water and mix well.
• Cover and cook for 25-30 minutes over low medium heat. After that remove the lid and add cream. Mix well and let it cook again for further 10 minutes.
• Switch off the heat and transfer it to a serving bowl. Garnish with chopped coriander and serve hot with rice or bread of your choice.