-- Butter Chicken

Ingredients Chicken - 1kg (whole) Butter for batter - 120 gms (approx.) Butter for basting - 125 gms (approx.) Spices to grind: Tandoori Masala Red Hot Chilli Powder - 5 gms Kashmiri Chilli Powder - 10 gms Green Chillies - 20 gms Ginger - 10 gms Garlic - 10 gms 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.