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| Chicken with Poppy Seed, Cooked in Butter |
Last Saturday when I returned back home from the railway station after dropping my relatives, I decided to overcome the emptiness by cooking a Chicken recipe on the butter masala base and enjoy some beer and roti. It was very hot and humid on Saturday and a bottle of chilled beer proved to a perfect accompaniment. I watched the television, cooked the chicken and gulped down the chilled beer.
Here is how to cook it.
- Preparation Time: 20 mins
- Cooking Time: 55-60 mins
Serves:3
Ingredients:
- Chicken: 750 gms.Medium sized pieces, on the bone.
- Onion Paste: 150 gms.
- Ginger Paste: 1/2 inch.
- Garlic Paste: 8-10 cloves.
- Melted Butter: 50 gms
- Vegetable Oil:8 tbsp
- Salt: To taste
- Sugar: 1 tbsp
- Posto(Poppy Seed Paste) Paste: 10 tbsp
- Powdered Spices:
- Kashmiri Mirch Masala Powder: 1 tbsp
- Coriander Powder: 2 tbsp
- Turmeric Powder: 1 tsp
- Dry Fenugreek Leaves(Kasuri Methi): 1 fat pinch
- Whole Spices:
- Green Cardamon: 4-5
- Cinnamon Stick: One 2 inch piece
- Black Cardamon: 1
- Black Pepper(Crushed): 4-5
Procedure:
- Heat 8 tbsp of vegetable oil in a kadai.
- Once the oil gets hot, add the whole spices
- Once the whole spices start to crackle, add the ginger and garlic pastes.
- After a minute, add the onion paste and the powdered spices(excepting the kasuri methi)
- Let the spices mix uniformly for 4-5 mins under medium heat.
- Then add the chicken pieces,salt and sugar and roast the chicken under medium heat for 18-20 mins, until oil starts to ooze out from the mixture.
- The chicken pieces should turn brownish at this time.
- Then add the poppy seed paste and the dry fenugreek leaves.
- Add a little amount of warm water to the mixture and cook covered until the chicken is soft and tender.
- Add dollops of butter at the end and serve with roti.
