“Butter chicken.”
VIRALBHAYANI
Ingredients
Chicken (skinned, boned and diced):
1 kg I Curd:
150 ml I Almonds (crushed):
50 gm I Cinnamon (crushed):
1/4 tsp I Cloves (crushed):
1/4 tsp I Bay leaves (crushed):
1/4 tsp I Green cardamom:
4 I Ginger pulp: 1 tsp I Garlic pulp:
1 tsp I Tomatoes (chopped):
400 gm I Onions (chopped):
2 I Fresh coriander (chopped):
2 tbsp I Fresh cream: 4 tbsp I Chilli powder:
1 1/2 tsp I Garam masala powder:
1 tsp I Corn oil:
1 tbsp I Butter:
75 gm I Salt to taste
Method I Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt. I Blend well. I Put the chicken pieces in a large bowl. Pour over the curd mixture. I Heat butter and oil together in a pan. I Put onions and fry for three minutes. I Add the chicken mixture. I Saute for about seven to 10 minutes. I Add half of the coriander leaves. Blend well. I Add cream. Stir for sometime. Simmer. I When the chicken is done, garnish with the remaining coriander leaves before serving. I Tastes best with parathas or chappatis.
VIRALBHAYANI
Ingredients
Chicken (skinned, boned and diced):
1 kg I Curd:
150 ml I Almonds (crushed):
50 gm I Cinnamon (crushed):
1/4 tsp I Cloves (crushed):
1/4 tsp I Bay leaves (crushed):
1/4 tsp I Green cardamom:
4 I Ginger pulp: 1 tsp I Garlic pulp:
1 tsp I Tomatoes (chopped):
400 gm I Onions (chopped):
2 I Fresh coriander (chopped):
2 tbsp I Fresh cream: 4 tbsp I Chilli powder:
1 1/2 tsp I Garam masala powder:
1 tsp I Corn oil:
1 tbsp I Butter:
75 gm I Salt to taste
Method I Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt. I Blend well. I Put the chicken pieces in a large bowl. Pour over the curd mixture. I Heat butter and oil together in a pan. I Put onions and fry for three minutes. I Add the chicken mixture. I Saute for about seven to 10 minutes. I Add half of the coriander leaves. Blend well. I Add cream. Stir for sometime. Simmer. I When the chicken is done, garnish with the remaining coriander leaves before serving. I Tastes best with parathas or chappatis.
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