Scroll To Top
Ingredients:
- chicken breast - 1 (boneless)
- dahi - 1/2 cup
- ginger - garlic paste - 2tbsp
- tandoori color - a pinch
- jeera powder 2 - tsp
- red chilli powder - 1/2 tbsp
- onion - 1 medium sized cut finely
- haldi powder - 1/4 tsp
- tomato puree (store bought) 3/4 cup
- fresh tomato - 1 small
- broken cashewnuts - few (6)
- kasoori methi leaves ( dried) - a pinch
- fresh cream - 2-3 tbsp
- salt to taste
- sugar - a pinch (optional)
- butter - 2 tbsp
Method
- Cut chicken in small pieces.
- In a bowl put in the chicken pieces, and then add half the dahi, salt to taste, a pinch of haldi. 1/4 tsp red chilli powder, a pinch of tandoori color, little of the ginger garlic paste.
- Mix well and set aside to marinade 20 - 30 mins.
- Meanwhile in a blender, blend the tomato, dahi and cashewnuts until the cashewnuts are finely ground.
- In a thick bottomed pan melt the butter and add the finely chopped onions.
- Fry the onions till transparent.
- Then add the ginger garlic paste and fry till raw smell goes.
- Then add the tomato puree, the dry masalas, and keep stirring the mixture on low flame for a while.
- Then add the marinated chicken pieces, and fry well in the mixture till oil seperates.
- Then add the tomato, cashewnut and yoghurt mixture and mix well.
- Cover and cook on low flame, stirring in between so that the cashewnuts don't stick to the bottom, until the chicken is cooked.
- Lastly add the methi leaves, and cream and stir it. Cover and turn of the flame.
- Serve hot with naan or rotis.
Share This:
now not simplest the writing however also the creativeness power of creator of this blog is surely swish. Use of terminology seemed great as i'm also a creator but i'm not able to find out any mistakes after studying this text. Chinese Restaurant in Twin Cities
ReplyDelete