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BUTTER CHICKEN

Ingredients

400 grams readymade chicken tikka, cut into 1 inch pieces
3 tablespoons butter
2 tablespoons oil
1 blade mace
3-4 green cardamoms
1 tablespoon finely chopped garlic
1 teaspoon red chilli powder
1 cup fresh tomato puree
Salt to taste
2-3 tablespoons readymade tomato puree
1 teaspoon garam masala powder
2 tablespoons honey
3 tablespoons fresh cream + for drizzling
1 teaspoon dried fenugreek leaves (kasuri methi) powder + for sprinkling
Fresh coriander sprig for garnishing

Method

1. Heat 2 tablespoons butter and oil in a non-stick pan. Add mace, cardamoms and garlic and sauté well.
2. Add chilli powder and fresh tomato puree and mix well. Add salt, mix and bring to a boil.
3. Add readymade tomato puree and mix well. Add garam masala powder, honey, 2 tablespoons cream and ¼ cup water, stir and bring to a boil.
4. Strain the gravy in another non-stick pan on heat. Add chicken tikka pieces and mix well.
5. Add 1 tablespoon cream, fenugreek leaves powder and remaining butter and mix till the butter melts.
6. Drizzle some cream, sprinkle dried fenugreek leaves powder and garnish with a coriander sprig. Serve hot.

TANDOORI ROTI

Ingredients

1 cup whole wheat flour (atta) + for dusting
Salt to taste
1 tablespoon oil + as required

Method

1. Mix together flour, salt and 2-3 tablespoons water in a bowl and knead into a soft dough. Add oil and knead. Cover with a damp muslin cloth and set aside to rest for 10-15 minutes.
2. Divide the dough into equal portions.
3. Dust a worktop with some flour and flatten each portion into thin rotis.
4. Heat a non-stick tawa. Drizzle some water on it, place the rotis on it and roast till evenly done from both the sides.
5. Apply some oil on the rotis and serve hot with gravy of your choice.

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