{"id":177,"date":"2016-02-28T18:40:55","date_gmt":"2016-02-28T23:40:55","guid":{"rendered":"http:\/\/feedanddrink.com\/?page_id=177"},"modified":"2016-03-02T13:37:43","modified_gmt":"2016-03-02T18:37:43","slug":"butter-chicken","status":"publish","type":"page","link":"http:\/\/feedanddrink.com\/wordpress\/?page_id=177","title":{"rendered":"Butter Chicken"},"content":{"rendered":"<p><strong>Serves:<\/strong> 4<br \/>\n<strong>Gluten Free:<\/strong> TBD<br \/>\n<strong>Preparation Time:<\/strong> 5-6 hours<br \/>\n<strong>Cooking Time:<\/strong> 30 minutes<br \/>\n<strong>Difficulty:<\/strong> High<\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n800g Chicken<br \/>\n1 tablespoon Lemon Juice<br \/>\n1 teaspoon Kashmri red chilli powder<br \/>\nSalt to taste<br \/>\n2 tablespoons butter<br \/>\nFor Marinade<br \/>\n1 cup Yogurt<br \/>\nSalt to taste<br \/>\n\u00bd teaspoon Garlic paste<br \/>\n\u00bd teaspoon Garam masala powder<br \/>\n1 teaspoon kashmiri red chilli powder<br \/>\n2 tablespoons lemon juice<br \/>\n2 tablespoons mustard oil<br \/>\nFor Gravy<br \/>\n50g of butter<br \/>\n1 tablespoon ginger paste<br \/>\n4-5 green chillies, chopped<br \/>\n1 tablespoon red chilli powder<br \/>\nSalt to taste<br \/>\n\u00bd teaspoon dry fenugreek leaves (kasuri methi)<br \/>\n1 tablespoon whole garam masala<br \/>\n1 tablespoon garlic paste<br \/>\n400g Tomato puree<br \/>\n\u00bd teaspoon garam masala powder<br \/>\n2 tablespoons honey<br \/>\n1 cup cream<\/p>\n<p><strong>Preparation Instructions:<\/strong><br \/>\n1.\tMake incisions with a sharp knife on breast and leg pieces of the chicken<br \/>\n2.\tApply a mixture of red chilli powder, lemon juice, and salt to the chicken and set aside for half an hour<br \/>\n3.\tHang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water<br \/>\n4.\tAdd red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder, and mustard oil<br \/>\n5.\tApply this marinade to the chicken pieces and refrigerate for three to four hours<br \/>\n6.\tPut the chicken on a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees Celcius) for 10 to 12 minutes or until almost done<br \/>\n7.\tBaste it with butter and cook for another 2 minutes.  Remove and set aside.<br \/>\n8.\tHeat butter in a pan.  Add green cardamoms, cloves, peppercorns and cinnamon.  Saute for 2 minutes<br \/>\n9.\tAdd ginger garlic paste and chopped green chillis.  Cook for 2 minutes<br \/>\n10.     Add tomato puree, red chilli powder, garam masala powder, salt, and 1 cup of water.  Bring to a boil<br \/>\n11.     Reduce heat and simmer for 10 minutes<br \/>\n12.     Add sugar or honey and powdered kasoori methi.<br \/>\n13.     Add cooked tandoori chicken pieces.<br \/>\n14.     Simmer for 5 minutes and then add fresh cream.<br \/>\n15.     Serve hot with naan or parantha.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves: 4 Gluten Free: TBD Preparation Time: 5-6 hours Cooking Time: 30 minutes Difficulty: High Ingredients: 800g Chicken 1 tablespoon Lemon Juice 1 teaspoon Kashmri red chilli powder Salt to taste 2 tablespoons butter For Marinade 1 cup Yogurt Salt to taste \u00bd teaspoon Garlic paste \u00bd teaspoon Garam masala powder 1 teaspoon kashmiri red &hellip; <a href=\"http:\/\/feedanddrink.com\/wordpress\/?page_id=177\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Butter Chicken<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":52,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/feedanddrink.com\/wordpress\/index.php?rest_route=\/wp\/v2\/pages\/177"}],"collection":[{"href":"http:\/\/feedanddrink.com\/wordpress\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/feedanddrink.com\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/feedanddrink.com\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/feedanddrink.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=177"}],"version-history":[{"count":3,"href":"http:\/\/feedanddrink.com\/wordpress\/index.php?rest_route=\/wp\/v2\/pages\/177\/revisions"}],"predecessor-version":[{"id":366,"href":"http:\/\/feedanddrink.com\/wordpress\/index.php?rest_route=\/wp\/v2\/pages\/177\/revisions\/366"}],"up":[{"embeddable":true,"href":"http:\/\/feedanddrink.com\/wordpress\/index.php?rest_route=\/wp\/v2\/pages\/52"}],"wp:attachment":[{"href":"http:\/\/feedanddrink.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}