Ingredients: | ||
Cauliflower pieces – 2 cups Capsicum pieces – ½ cup Oil – to fry Onion pieces – ½ cup Sliced green chillies – 1 tsp Chopped celery – 1 tbsp Chilli paste – ½ tsp Ginger garlic paste – 1 tsp Soya sauce – 1 tbsp Salt, pepper, Ajinomoto
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VEGETABLE MANCHURIAN August 3, 2008
BUTTER CHICKEN
- 700 gm: Raw chicken
MARINADE
- 1 tsp: Ginger garlic paste
- 1 tsp: Red chilli powder
- Salt to taste
- ½ kg: Curd
Gravy
- 100 gm: White butter
- ½ kg: Tomato (pureed)
- ½ tsp: Black cumin seeds
- ½ tsp: Sugar
- 1 tsp: Red chilli powder
- Salt to taste
To Prepare Chicken
- 100 gm: Fresh cream
- 75 gm: White butter
- 4-5: Sliced green chillies
- ½ tsp: Crushed fenugreek leaves
Method
- For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
- Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
- Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
- For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
- Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
- Cook till chicken is done.
- Butter Chicken is ready to eat.
- Serve hot with rice or naan.
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