Butter Chicken
Serves 6
| Ingredients | |
|---|---|
| Chicken - 1kg (whole) | Butter for basting - 125 gms (approx.) |
| Butter for batter - 120 gms (approx.) | |
Tandoori Masala
| Ingredients | |
|---|---|
| Red Hot Chilli Powder - 5 gms | Ginger - 10 gms |
| Kashmiri Chilli Powder - 10 gms | Garlic - 10 gms |
| Green Chillies - 20 gms | (Grind all the spices) |
Method
- Mix ground masala with butter.
- Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
- Leave it to marinade for 10-12 hours. Bake till chicken is three-fourths cooked, basting frequently with butter.
- Then remove it and fry in butter.
- Return again to the tandoor for 3-4 minutes.
- Keep basting till done.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 597 | Carotene (μg) | 1186.5 |
| Protein (g) | 43.80 | Vitamin C (mg) | 0.0 |
| Carbohydrate (g) | 1.6 | Mg (mg) | 17.0 |
| Fat (g) | 46.2 | Na (mg) | 0.35 |
| Fibre (g) | 1.04 | K (mg) | 13.25 |
| Minerals (g) | 2.39 | Mn (mg) | 0.15 |
| Calcium (mg) | 47.5 | Zn (mg) | 0.12 |
| Phosphorus (mg) | 426.42 | Cr (mg) | 0.003 |
| Iron (mg) | 0.28 | ||
Modification
Reduce the amount of butter used. Partially substitute butter with oil.| Ingredients | |
|---|---|
| Chicken - 1kg (whole) | Oil for basting – 60 gms (approx.) |
| Butter for batter - 60 gms (approx.) | |
Tandoori Masala
| Ingredients | |
|---|---|
| Red Hot Chilli Powder - 5 gms | Ginger - 10 gms |
| Kashmiri Chilli Powder - 10 gms | Garlic - 10 gms |
| Green Chillies - 20 gms | (Grind all the spices) |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 338 |
| Protein (g) | 43.8 |
| Carbohydrate (g) | 1.59 |
| Fat (g) | 17.39 |
| Fibre (g) | 1.04 |
| Minerals (g) | 2.89 |