Chicken 1 kg
Ginger garlic paste; 3 -4 tbsp
Kashmiri red Chili powder;; 1tbsp
Onion; 2 ( finely chopped )
Onion 2 ( finely sliced )
Tomato puree of; 2 (boil it in water as whole and remove the skin then grind it in the mixer with out adding water.)
Curd 1/2 cup
Coriander powder 1tbsp
Turmeric powder 1/2tsp
Cumin powder 1tsp
Garam masala powder 1tsp
Green chili 2
Kasoori methi 1tbsp
Mint leaves 1tbsp
Fresh cream 1/2 cup
Salt; to taste
Ghee or butter 3tbsp
👉Marinate chicken with half ginger garlic paste and salt. Keep it aside for 30 min.
👉Mix curd coriander powder, turmeric powder, cumin powder, garam masala kashmiri red chilly powder salt mix well keep side.
👉In a kadai add ghee. When hot add finely chopped onion fry till golden brown then add half remaining; ginger garlic paste and saute for few seconds.
👉Add the tomato puree and cook for about 3 - 4 min till oil seperates then add curd paste to it and mix well.
👉Add marinated chicken mix well.
👉Add finely sliced onion cook till chicken done and onion becomes soft. If it is too dry then add little water. Adjust the gravy I had kept it thick to have with tandoori roti.
👉Add green chili kasoori methi coriander leaves mint leaves and fresh cream and cook for another 2-3 min. Serve hot with naan tandoori roti or rice.; Enjoy. ....
💖you can adjust the gravy by adding little water.
If you want you can also add cashew paste. #recipes
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