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- Vegetable oil for deep frying
For the Butter Sauce:
- 3 tbsp butter
- 1 large onion, finely chopped
- 2 tbsp ginger-garlic paste
- 2 cups tomato puree
- 1 tsp chili powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1 cup heavy cream
- 2 tbsp honey
- Salt to taste
- Fresh cilantro, chopped for garnish
Instructions
- Marinate the Chicken:
- In a large bowl, mix the yogurt, lemon juice, ginger-garlic paste, turmeric powder, chili powder, garam masala, and salt.
- Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Prepare the Batter:
- In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, paprika, and salt.
- Gradually add the cold water, whisking until you achieve a smooth, thick batter. It should be able to coat the back of a spoon.
- Fry the Chicken:
- Heat the vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C).
- Dip each marinated chicken piece into the batter, allowing any excess to drip off, and then carefully place it into the hot oil.
- Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.
- Prepare the Butter Sauce:
- In a large saucepan, melt the butter over medium heat. Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and cook for another 2 minutes.
- Stir in the tomato puree, chili powder, garam masala, and turmeric powder. Cook until the oil begins to separate from the sauce.
- Reduce the heat to low and slowly add the heavy cream, stirring continuously to avoid curdling.
- Add the honey and salt, adjusting to taste. Simmer for 5-7 minutes until the sauce thickens.
- Combine and Serve:
- Gently add the fried chicken pieces to the butter sauce, ensuring they are well-coated.
- Cook for an additional 5 minutes to allow the flavors to meld.
- Garnish with fresh cilantro and serve hot with naan or basmati rice.
Enjoy
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