Thursday, Dec 20 2007

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Butter Chicken

By Alison Pinto

Ingredients

Chicken - 1kg (whole)
Butter for batter - 120 gms (approx.)
Butter for basting - 125 gms (approx.)

Tandoori Masala:
Red Hot Chilli Powder - 5 gms
Kashmiri Chilli Powder - 10 gms
Green Chillies - 20 gms
Ginger - 10 gms
Garlic - 10 gms
(Grind all the spices)

Method

1. Mix ground masala with butter.
2. Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
3. Leave it to marinade for 10-12 hours.
4. Bake till chicken is three-fourths cooked, basting frequently with butter.
5. Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes.
6. Keep basting till done.

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