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appy
New Year to all my friends..!!! Something or the other keeps me busy..& if
I’m not wrong then my beloved friends awaits for my new recipes…but very sorry
for that…the time I prepare new dishes..its only for u all to try it once lyk
me…but then I get entangled in all other works without posting them for u…L Now I bring u an authentic Punjabi
delicacy..”Butter Chicken”…I learnt this dish from a show..& then as usual
I made it with some renovations..& believe me it came out awesome..The
first time we dipped the naan into the gravy..& on a bite..it got melted in
mouth..& wow..!!it’s just what I wanted..& I was pretty surprised that
I myself made it…
So, here’s the recipe for u..do try it out..hope u’ll love it..
So, here’s the recipe for u..do try it out..hope u’ll love it..
I termed
it Butter-y Chicken..
Ingredients
Boneless
chicken ; onion ; garlic ; ginger ( make a paste out of ginger & garlic) ;
tomato ; green chilies ; cumin seeds ; coriander powder ; yogurt ; fresh cream ; kasuuri methi (dried
fenugreek leaves) ; cashews ; kashmiri red chili powder ;tandoori
masala powder; yellow / orange food
colour ; garam masala powder ; vegetable oil ; butter ; salt ; sugar
How to make
1)Marinate
boneless chicken pieces with ginger garlic paste, salt, 1 tsp of tandoori
masala powder..Then take the chicken pieces fry them in oil..Or.. U can also tandoor the chicken pieces in skewers
for 20 min at 400 F .(for browning u can broil for 5 min also)& then keep aside.
2)To
the oil in skillet one by one add cumin seeds, sliced onion , ginger garlic
paste , chopped tomato , green chilies, cashews , coriander powder .Sauté them
well and as they turn golden brown add water into it. Cover it & let it
cook for 5 min or so.
3)Now
take the hot gravy & blend it in ur blender..to make a smooth gravy out of
it.
4)In
the same skillet add 2 tsp of butter & melt it. Add the blended mixture
into it along with the chicken pieces( fried or baked before).
5)Now in
medium heat we need to add salt, sugar, beaten yogurt (1 Tsp), food color (
just a pinch), garam masala powder & ½ tsp of kashmiri red chilli powder.As
the chicken gets tender add whipped fresh cream to the gravy mix well.
6)Cover
ur skillet allow to cook in simmer for 3 min..The gravy will be silky &
smooth..not too thick..Crush kasuri methi leaves and sprinkle all over..Turn
off the gas.
7)Let
the taste of kasuri methi merge into the gravy &
serve it hot with Naan …or kulcha..:)
The
taste will be little sweeter …U can also avoid
yogurt to prevent extra sourness..
