Ingredients:
For marination:
500g boneless fowl pieces
1/2 of cup undeniable yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp cumin powder
1 tsp coriander powder
half of tsp turmeric powder
half of of tsp pink chili powder
Salt to flavor
For the gravy:
2 tbsp butter
1 tbsp oil
1 large onion, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp cumin powder
1 tsp coriander powder
half of tsp turmeric powder
half of tsp red chili powder
half tsp garam masala powder
2 big tomatoes, pureed
1/4 cup heavy cream
Salt to flavor
Sugar to flavor
Chopped smooth coriander leaves for garnish
Instructions:
In a large mixing bowl, combine the boneless hen portions, plain yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, purple chili powder, and salt to taste. Mix well and marinate for as a minimum 1 hour, ideally overnight within the fridge.
Preheat the oven to 375°F (a hundred 90°C). Line a baking sheet with parchment paper and region the marinated bird portions on it. Bake for 15-20 minutes or till the fowl is completely cooked. Remove from the oven and maintain apart.
Heat butter and oil in a huge pan over medium heat. Add the finely chopped onion and sauté till the onion is smooth and translucent.
Add ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder to the pan. Cook for 1-2 minutes or till fragrant.
Add the pureed tomatoes to the pan and prepare dinner until the oil separates from the gravy.
Add heavy cream to the pan and stir properly. Cook for two-3 minutes or till the gravy thickens.
Add salt and sugar to taste. Mix properly.
Add the baked hen portions to the pan and blend nicely. Cook for two-three minutes or until the hen is nicely coated with the gravy.
Garnish with chopped smooth coriander leaves and serve hot with rice or naan bread.
Enjoy your scrumptious home made butter fowl!
