Butter Chicken

Ingredient: - Chicken 1 kg (whole), Butter for batter 120 gm(approx), Butter for basting 125 gm (approx).

Butter Chicken

Tandoori Masala: - Red hot chili powder 5 gm, Kashmiri chili powder 10 gm, Green chilies 20 gm, Ginger 10 gm, Garlic 10 gm (grind all the spices).

Method: - Mix ground masala with butter. To the 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 the butter. Then remove it and fry in butter. Return again to the tan door for 3-4 minutes. To keep basting till done.