non-veg
⏳ Prep Time: 30 minute
15 Jan 2020
522.3 kcal
54.3 gm
10.8 gm
29.1 gm
Chicken (Boneless) = 200 gram
Ginger Garlic paste = 3 Teaspoon
Tomato = 100 gm
Onion = 50 gm
Kashmiri Chilli Powder = 2 Teaspoon
Cinnamon = 1 inch stick
Cardamom = 2 small
Bay leaf = 1
Garam Masala = 1 Teaspoon
Curd = 50 gm
Butter = 25 gm
Salt to taste
Kasuri Methi = 1 Teaspoon
Marinate all Chicken, Ginger garlic paste, half of the Kashmiri Chilli powder and half of the Curd and keep aside till we make the gravy.
Take gm Butter (keep remaining for rest of the recipe) and fry onion till it starts to get slightly golden-brown.
Add Cinnamon, Cardamom and Bay leaf and stir for minutes.
Grind the Tomatos to make puree and add in the gravy to stir for mins with some water.
Add remaining Kashmiri chilli powder, Garam masala, Salt, Kasuri Methi and stir for mins.
Add remaining curd to give a thick flavour. Keep stirring for more minutes.
Saute the chicken in butter for mins on medium flame and add it to the gravy. Stir the gravy for another minutes on high flame.
Garnish with finely chopped coriander and a small dollop of remaining gm butter.
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