|
|
@ -0,0 +1,30 @@ |
|
|
|
can substitute paneer or veg. |
|
|
|
|
|
|
|
450 grams Boneless Chicken Leg and Thigh Meat |
|
|
|
120 grams Tomato |
|
|
|
80 grams Onion |
|
|
|
5 grams Ginger |
|
|
|
7 grams garlic |
|
|
|
50 grams Butter Try this one |
|
|
|
100 grams Fresh Cream (Heavy Whipping Cream) Try this one |
|
|
|
5 grams Cilantro/Coriander |
|
|
|
1 Tbsp olive oil I use this one |
|
|
|
5 grams Kasuri Mehti/Fenugreek Leaves I recommend this one |
|
|
|
1/2 Tsp Tumeric I recommend this one |
|
|
|
1 Tsp Red Chilli Powder I use this one |
|
|
|
1/2 Tsp Garam Masala Powder I recommend this one |
|
|
|
1 Tsp Cumin Powder I recommend this one |
|
|
|
Salt to Taste |
|
|
|
|
|
|
|
|
|
|
|
Blend the ginger, garlic, onion and tomato into a puree. |
|
|
|
|
|
|
|
Cut the chicken into bite size pieces and marinate with the kasuri methi, salt, chilly powder, tumeric, garam masala and cumin powder. |
|
|
|
|
|
|
|
Heat the olive oil in a pan and fry the chicken, allow the chicken to sit without moving so that you get colour on one side. |
|
|
|
|
|
|
|
Flip each piece and while it's cooking add the butter at different spots in the pan. The give it all a good mix. |
|
|
|
|
|
|
|
Add in the puree and rinse out the blender with some water. Cover and cook for 10 minutes so that the spices and tomato can be cooked out. |
|
|
|
|
|
|
|
Once it's done turn off the heat and add in the heavy cream. (you can also cook it with the cream for a few minutes if you like) and then finish with coriander. |