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The RECIPE : Ingredients : 1) For Marination: . Boneless Chicken (700 - 800 gms) [Breast/Thigh] . Curd/Yogurt (2 TBSP) . Ginger Garlic Paste (1 TBSP) . Red Chilli powder (1 TSP) . Kashmiri Chilli Powder (2 TBSP) . Cumin Powder (1 TSP) . Salt to taste . Ghee / Clarified Butter (1 TBSP) Shallow Fry on low medium flame and cook 80-90% 2) For the butter chicken gravy/sauce: In a pan take: . Neutral Oil (2 TBSP) . Green Cardamom (1-2 nos) . Cumin Seeds (1 TSP) . Onion [large sized] (2 nos) . Tomato [medium sized] (3-4 nos) . Garlic Pods (10-15) . Ginger (1 inch) . Green Chillies (2 nos) . Whole Kashmiri Red Chillies (2-3 nos) . A handful chopped coriander/ cilantro leaves . Soaked Cashews (10 -15) . Melon seeds (1 TBSP) . Kashmiri Red Chilli powder (1 TBSP) . Coriander Powder (1 TSP) . Turmeric Powder (1/2 TSP) . Salt to taste . Butter (2-3 TBSP) 3) Blend everything up after the mixture is throughly cooked and strain it using a strainer to remove any bits and pieces. 4) For Final process: . Any neutral Oil (1 TBSP) . Chopped Garlic (4-5) . Chopped Ginger (1/4 inch) . Chopped Green Chillies (2) . Butter (2 TBSP) . Kashmiri Chilli powder (1 TBSP) . Prepared Sauce/Gravy . Cooked Chicken . Sugar (1 TSP) . Fresh Cream (4 - 5 TBSP) . Roasted Fenugreek Powder (1/2 TSP) . Garam Masala (1/2 TSP) . Fresh chopped Coriander/Cilantro leaves (as required) [link] [comments] |
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The RECIPE : Ingredients : 1) For Marination: . Boneless Chicken (700 - 800 gms) [Breast/Thigh] . Curd/Yogurt (2 TBSP) . Ginger Garlic Paste (1 TBSP) . Red Chilli powder (1 TSP) . Kashmiri Chilli Powder (2 TBSP) . Cumin Powder (1 TSP) . Salt to taste . Ghee / Clarified Butter (1 TBSP) Shallow Fry on low medium flame and cook 80-90% 2) For the butter chicken gravy/sauce: In a pan take: . Neutral Oil (2 TBSP) . Green Cardamom (1-2 nos) . Cumin Seeds (1 TSP) . Onion [large sized] (2 nos) . Tomato [medium sized] (3-4 nos) . Garlic Pods (10-15) . Ginger (1 inch) . Green Chillies (2 nos) . Whole Kashmiri Red Chillies (2-3 nos) . A handful chopped coriander/ cilantro leaves . Soaked Cashews (10 -15) . Melon seeds (1 TBSP) . Kashmiri Red Chilli powder (1 TBSP) . Coriander Powder (1 TSP) . Turmeric Powder (1/2 TSP) . Salt to taste . Butter (2-3 TBSP) 3) Blend everything up after the mixture is throughly cooked and strain it using a strainer to remove any bits and pieces. 4) For Final process: . Any neutral Oil (1 TBSP) . Chopped Garlic (4-5) . Chopped Ginger (1/4 inch) . Chopped Green Chillies (2) . Butter (2 TBSP) . Kashmiri Chilli powder (1 TBSP) . Prepared Sauce/Gravy . Cooked Chicken . Sugar (1 TSP) . Fresh Cream (4 - 5 TBSP) . Roasted Fenugreek Powder (1/2 TSP) . Garam Masala (1/2 TSP) . Fresh chopped Coriander/Cilantro leaves (as required) [link] [comments] |
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