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30 lines
1.2 KiB
30 lines
1.2 KiB
can substitute paneer or veg.
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450 grams Boneless Chicken Leg and Thigh Meat
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120 grams Tomato
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80 grams Onion
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5 grams Ginger
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7 grams garlic
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50 grams Butter Try this one
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100 grams Fresh Cream (Heavy Whipping Cream) Try this one
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5 grams Cilantro/Coriander
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1 Tbsp olive oil I use this one
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5 grams Kasuri Mehti/Fenugreek Leaves I recommend this one
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1/2 Tsp Tumeric I recommend this one
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1 Tsp Red Chilli Powder I use this one
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1/2 Tsp Garam Masala Powder I recommend this one
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1 Tsp Cumin Powder I recommend this one
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Salt to Taste
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Blend the ginger, garlic, onion and tomato into a puree.
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Cut the chicken into bite size pieces and marinate with the kasuri methi, salt, chilly powder, tumeric, garam masala and cumin powder.
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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.
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Flip each piece and while it's cooking add the butter at different spots in the pan. The give it all a good mix.
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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.
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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.
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