Butter Chicken
Fixings:
For the chicken:
- 300 GMS Chicken bosom boneless
- 1 tbsp Ginger garlic glue
- 1 tbsp Red bean stew powder
- Salt to taste
- Oil to sear
For the sauce:
- 500 GMS generally cut tomatoes
- 100 GMS generally cut onions
- 1 tbsp garlic glue
- 50 GMS cashews
- 1 tsp fenugreek
- 1/2 tsp garam masala
- 4 tbsp sugar
- 2 tbsp kashmiri bean stew powder
- 5 tbsp margarine
- 3 tbsp cream
- 2 tbsp malt vinegar/1.5 tbsp White Vinegar
- Salt to taste
Technique:
- Marinate the chicken with ginger glue, garlic glue, red bean stew powder, and salt and save it aside for 15 to 20 minutes.
- In a dish heat, some oil at that point fries the marinated chicken pieces in it, when done place it into a bowl.
- In a similar dish include onion, oil, a spoonful of margarine and once the onions are cooked include tomatoes and cashew nuts.
- Include some water and garlic glue, salt, malt vinegar, sugar, garam masala powder, and stew powder. Uniformly blend it and let it stew for 15-20 minutes.
- Stir the blend into a fine puree.
- Strain it once again into a similar skillet ensure there is negligible wastage.
- Include spread, cream, chicken, and fenugreek and let it stew for 5-7 minutes.
- Embellishment it with cream and kasoori fenugreek.
- Spread Chicken is fit to be served.
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