Monday, 25 August 2014


This fingerlicking curry could nearly drool all over the place ,so i always have this in plenty when made!Also for some of those who are allergic to kashmiri chilli ,this is one way to try this recipe.I always thought that hotel made butter chicken needed  a lot of hard work,I was wrong ,ofcourse my kitchen pantry is always stocked with all the homemade pastes and purees:).so do try this curry and send me your pics.
boneless chicken 700gms -1 kl
onions chopped finely 3
ginger garlic paste 1 tsp
green chillies 1tsp
curry leaves few
corriander leaves for garnishing
turmeric pwd.1/2 tsp
pepper pwd 1/2 tsp
corriander pwd.1 tsp/tbsp
salt to taste
cashew paste 1/2 cup 
poppy seeds paste 1 tbsp
thick coconut milk 1/2 cup
butter 200 gm
tomatoes 3 medium chopped
1.fry the chicken for 15 mints in butter (100gms)with a little salt and turmeric pwd (a pinch)
2.fry the onions in butter to slightly brown in color.
3.add the green chillies and the ginger garlic paste.stir well for 5 mins on low heat
4.add the pwds and salt ,add the tomatoes,all the pastes and the coconut milk.
5.check the water content ,add if needed,add the chicken and cook for another15 mints.on low heat.
6.check the salt and the chicken to see if done and serve hot .


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