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Butter Chicken
To serve 5 - 6 people

1 kg chicken legs and thighs
1 liter curds
2 tbsp garlic and ginger paste
1 tsp garam masala
1 tsp chili powder
2 tsp jeera (cumin seeds) powder
4 tsp dhania (coriander) powder
pinch of red color
salt to taste

Beat the curds and add all the ingredients. Mix it well. Soak the
chicken pieces in the curds for 1-2 hours. Cook in a gas oven or
electric oven for 15 minutes on high. Turn the pieces around and
cook for another 15 minutes on high.

200g tomato puree
300g fresh cream
1kg grated onions
2 tbsp garlic and ginger paste
1 tsp garam masala
1 tsp chili powder
2 tbsp butter
chopped coriander leaves
salt to taste

Melt the butter. Fry the onions lightly and add the ginger-garlic
paste. Add the puree, chili powder and salt. Stir slowly for 15-20
minutes on a low flame until the oil begins to float on top. Mix
the cream and cook for 5-10 minutes. Do not boil. Add the garam
masala and the coriander leaves. Switch off the gas. Pick out only
the chicken pieces from the curds. Add it to the gravy and mix.

This dish is delicious to eat with nan, roti or kulcha.


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