Today's Specials

Chicken dishes:
1. Butter Chicken

Ingredients

Chicken - 1kg (whole)
Butter for batter - 120 gms (approx.)
Butter for basting - 125 gms (approx.)

Tandoori Masala:
Red Hot Chilli Powder - 5 gms(you can purchase these at any Indian convenience store or at the superstore)
Kashmiri Chilli Powder - 10 gms
Green Chillies - 20 gms
Ginger - 10 gms
Garlic - 10 gms
(Grind all the spices)



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(oven) for 3-4 minutes.
Keep basting till done.

2. Chicken in quick brown sauce

Ingredients

Bay leaves 2
Capsicum (juliennes) 1
Salt to taste
Oil for frying chicken
oil 2 tbsps
Refined flour (maida)(seasoned 1/2 cup
Onion (sliced) 1 medium sized
Mushrooms (sliced) 7-8 medium sized
Carrots (chopped) 2 medium sized
Tomato puree 2 tbsps
Chicken bones 1 medium sized
Chicken (bite sized pieces) 1 medium sized
Peppercorns 1 tsp
Celery sticks (chopped) 2 medium
Chicken stock 1 litre
White pepper powder 1 tsp


Method of preparation
Roll chicken pieces in seasoned flour. Dust off the excess and keep aside.
Heat two tablespoons of oil in a pan, add chicken bones to it and cook on high heat.
Add bay leaves, sliced onions, chopped carrots, half the crushed peppercorns and chopped celery to the chicken bones. Mix, cover and cook on reduced heat.
In another pan heat the remaining oil. Add chicken pieces and sauté till golden brown. Turn over and cook till the other side also gets golden brown. Drain and keep aside. Retain the remaining oil in the pan.
Meanwhile slice the mushrooms and cut the capsicums into juliennes.
Add chicken stock to the chicken bones mixture and continue cooking.
Add tomato puree and mix properly. Season with salt and white pepper powder. Cook on high heat till you get the right consistency.
In the oil in which the chicken pieces were cooked, add the sliced mushrooms and sauté.
Strain the sauce over the sautéed mushrooms and cook on high heat. Add fried chicken pieces and let it cook for some time.
Add the remaining crushed peppercorns, cover and cook till the sauce is reduced slightly.
Add capsicum juliennes and mix well. Take off the heat. Serve hot.