Koyla Butter Chicken

Ingrediënten

• 1 piece Dried Coal
• 1/2 Kilogram Boneless Chicken
• 100 grams Butter
• 2 teaspoons Red chilli powder
• 1 tablespoon Garlic paste
• 2 teaspoons Ginger paste
• 3 tablespoons Lemon juice
• Salt — to taste
• 8-10 Black peppercorns
• 5-6 Cloves
• 3 inch sticks Cinnamon
• 2 Bay leaves
• 20 grams Almonds — peeled
• 3/4 cup Hung yogurt
• 1 teaspoon Green cardamom powder
• 2 tablespoons Roasted cumin powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Tomatoes — chopped
• 1/2 kilogram Onions — roughly chopped
• 10 Garlic cloves
• 50 grams Cashewnuts
• 1 tablespoon Dried fenugreek leaves (kasoori methi)
• 2 tablespoons Honey
• 20 grams Ginger
• 2 teaspoons Kashmiri red chilli powder
• 3 tablespoons Coriander powder
• 500 millilitres Milk
• 2 tablespoons Oil
• 50 grams Garlic — finely chopped
• 2 teaspoon Red chilli powder / Dried fenugreek leaves (kasoori methi)
• 3 tbsp Full cream

Materiaal

• pressure cooker
• non-stick pan
• muslin cloth
• steel bowl

Bereiding

1. 1

   Marinate chicken with red chilli powder, garlic paste, ginger paste, lemon juice and salt. Mix well and set aside for an hour. Dry roast half the peppercorns, half the cloves, 1 inch cinnamon, 1 bay leaf and almonds till fragrant. Cool and grind into a fine powder.

2. 2

   Add the ground powder to yogurt along with cardamom powder, cumin powder and 1/2 teaspoon turmeric powder. Mix well. Add yogurt mixture to chicken and mix well. Set aside for another hour.

3. 3

   Place tomatoes, onions, garlic cloves, cashew nuts, kasuri methi, honey, 1 inch ginger, 1 teaspoon Kashmiri red chilli powder, 1/2 teaspoon turmeric powder, salt, coriander powder, 100 grams butter in a pressure cooker.

4. 4

   Take a piece of muslin cloth and place on a worktop. Place remaining bay leaf, remaining cloves, remaining peppercorns and remaining cinnamon on it and seal to make a bundle (potli).

5. 5

   Add potli, 200 ml milk and 100 ml water in the cooker. Cover and pressure cook for 25-30 minutes. After 1 whistle, reduce heat and cook further. Remove from heat and rest for 1/2 an hour.⏱ 28 min

6. 6

   Discard potli and puree the cooked ingredients into a smooth gravy. Transfer into a deep non-stick pan.

7. 7

   Heat 1 tablespoon oil in another non-stick pan. Add marinated chicken and cook turning sides for 2-3 minutes or till lightly browned.⏱ 3 min

8. 8

   Add the chicken to the gravy, place the pan on heat and mix well. Add remaining milk, stir to mix and bring to a boil. Cover and simmer for 10-12 minutes. Switch off heat.⏱ 11 min

9. 9

   Heat coal piece on direct heat for 10-12 minutes.⏱ 11 min

10. 10

    Heat 1 tablespoon butter and remaining oil in another non-stick pan. Add chopped garlic and saute till lightly browned. Add remaining Kashmiri red chilli powder, mix well and cook for 1/2 a minute.

11. 11

    Add some cooked gravy in the pan and mix well. Transfer this back to the rest of the gravy, mix well and cook for another 5-10 minutes.⏱ 8 min

12. 12

    Place a steel bowl in the pan with the chicken gravy. Put the heated coal piece in the bowl and add 1 tablespoon butter on it. Cover immediately and set aside for 5 minutes or till the smoky flavour gets infused into the gravy. Remove the cover and strain the coal butter into the gravy. Mix well.⏱ 5 min

13. 13

    Serve immediately.