Punjabi Recipes
 
Butter Chicken  
   
Serves 6

Ingredients

Chicken - 1kg (whole)

Butter for basting - 125 gms (approx.)
Butter for batter - 120 gms (approx.)  

Tandoori Masala
Ingredients

Red Hot Chili Powder - 5 gms

Ginger - 10 gms
Kashmiri Chili Powder - 10 gms Garlic - 10 gms
Green Chilies - 20 gms (Grind all the spices)

Method
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 for 3-4 minutes. Keep basting till done.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

597

Carotene ( μg )

1186.5

Protein (g) 43.80 Vitamin C (mg) 0.0
Carbohydrate (g) 1.6 Mg  (mg) 17.0
Fat (g) 46.2 Na  (mg) 0.35
Fibre (g) 1.04 K  (mg) 13.25
Minerals (g) 2.39 Mn  (mg) 0.15
Calcium  (mg) 47.5 Zn  (mg) 0.12
Phosphorus  (mg) 426.42 Cr  (mg) 0.003
Iron  (mg) 0.28    

Modification
Reduce the amount of butter used.
Partially substitute butter with oil


Ingredients

Chicken - 1kg (whole)

Oil for basting – 60 gms (approx.)
Butter for batter - 60 gms (approx.)  

Tandoori Masala
Ingredients

Red Hot Chili Powder - 5 gms

Ginger - 10 gms
Kashmiri Chili Powder - 10 gms Garlic - 10 gms
Green Chilies - 20 gms (Grind all the spices)

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal)

338

Protein (g) 43.8
Carbohydrate (g) 1.59
Fat (g) 17.39
Fibre (g) 1.04
Minerals (g) 2.89