Ingredients:
- Dahi (Yogurt) whisked ¼ Cup
- Hari mirch (Green chilli) paste2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lemon juice 1 tbs
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Garam masala powder 1 tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
- Safed mirch powder (White pepper powder) ½ tsp
- Olper’s Dairy Cream 2 tbs
- Chicken boneless cubes 500g
- Cooking oil 1-2 tbs
- Piece of charcoal
- Makhan (Butter) 1 tbs
- Tamatar (Tomatoes) cubes 2 medium
- Pyaz (Onion) chopped 1 large
- Adrak (Ginger) chopped 1 inch piece
- Lehsan (Garlic) sliced 6-7 cloves
- Darchini (Cinnamon sticks) 2
- Tez patta (Bay leaf) 1
- Hari elaichi (Green cardamom) 2-3
- Laung (Cloves) 5-6
- Kaju (Cashew nuts) 9-10
- Water 1 Cup or as required
- Dahi (Yogurt) 1/3 Cup
- Makhan (Butter) 3 tbs
- Zeera powder (Cumin powder) 1 tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Dhania powder (Coriander powder) ½ tbs
- Safed mirch powder (White pepper powder) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Olper’s Dairy Cream ½ cup (room temperature)
- Kasuri methi (Dried fenugreek leaves) 1 tsp
- Kewra water 1-2 drops
Directions:
In a bowl,add yogurt,green chilli paste,ginger garlic paste,lemon juice,cumin seeds,garam masala powder,black pepper powder,salt,coriander seeds,white pepper powder,cream & mix well.
Add chicken & mix well,cover & marinate for 30 minutes.
In a wok,add cooking oil,marinated chicken and let it cook on medium flame for 4-5 minutes then cook from all sides on until tender & dries up (8-10 minutes).
Turn off the flame & give coal smoke for 2 minutes.
In a sauce pan,add butter & let it melt.
Add tomatoes,onion,ginger,garlic,cinnamon sticks,bay leaf,green cardamom,cloves & mix well.
Add cashew nuts,water & mix well,cover & cook on low flame for 12-15 minutes.
Turn off the flame,add yogurt and blend well with the help of blender.
In the same wok,add butter & let it melt.
Place a sifter on the wok & sift tomato mixture & discard the residue then mix well & cook on low flame for 2 minutes.
Add cumin powder,black pepper powder,coriander powder,white pepper powder,salt,mix well & cook for a minute.
Turn off the flame,add cream and whisk well.
Turn on the flame and cook on low flame for 5-6 minutes.
Now add cooked chicken & mix well.
Add dried fenugreek leaves,kewra water and mix well,cover & simmer on low flame for 2-3 minutes.
Garnish with cream & serve with naan or boiled rice.
Ajza:
- Dahi (Yogurt) whisked ¼ Cup
- Hari mirch (Green chilli) paste2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lemon juice 1 tbs
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Garam masala powder 1 tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
- Safed mirch powder (White pepper powder) ½ tsp
- Olper’s Dairy Cream 2 tbs
- Chicken boneless cubes 500g
- Cooking oil 1-2 tbs
- Piece of charcoal
- Makhan (Butter) 1 tbs
- Tamatar (Tomatoes) cubes 2 medium
- Pyaz (Onion) chopped 1 large
- Adrak (Ginger) chopped 1 inch piece
- Lehsan (Garlic) sliced 6-7 cloves
- Darchini (Cinnamon sticks) 2
- Tez patta (Bay leaf) 1
- Hari elaichi (Green cardamom) 2-3
- Laung (Cloves) 5-6
- Kaju (Cashew nuts) 9-10
- Water 1 Cup or as required
- Dahi (Yogurt) 1/3 Cup
- Makhan (Butter) 3 tbs
- Zeera powder (Cumin powder) 1 tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Dhania powder (Coriander powder) ½ tbs
- Safed mirch powder (White pepper powder) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Olper’s Dairy Cream ½ cup (room temperature)
- Kasuri methi (Dried fenugreek leaves) 1 tsp
- Kewra water 1-2 drops
Directions:
Bowl mein dahi,hari mirch paste,adrak lehsan paste,lemon juice,zeera,garam masala powder,kali mirch powder,namak,sabut dhania,safed mirch powder aur cream dal ker ache tarhan mix ker lein.
Chicken dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker dein.
Karahi mein cooking oil aur marinated chicken dal dein aur darmiyani ancch per 4-5 minutes kliya paka lein phir tamam sides sa gul janay aur sukh janay tak paka lein (8-10 minutes).
Chulha bund ker ddein aur 2 minute kliya koyla ka dhuwan dein.
Sauce pan mein makhan dal ker melt ker lein.
Tamatar,pyaz,adrak,lehsan,darchini,tez patta,hari elaichi aur laung dal ker ache tarhan mix ker lein.
Kaju aur pani dal ker ache tarhan mix karein aur halki ancch per 12-15 minutes kliya paka lein.
Chulha bund ker dein aur hand blender ki madad sa ache tarhan blend ker lein.
Us he karahi mein makhan dal ker melt ker lein.
Karahi ka upper sifter rakh dein aur tamatar ka mixture ko sift ker lein aur resides ko discard ker dein phir ache tarhan mix karein aur halki aancch per 2 minutes kliya paka lein.
Zeera powder,kali mirch powder,dhania powder,safed mirch powder aur namak dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Chulha bund ker dein aur cream dal ker ache tarhan whisk karein.
Chulha on karein aur halki ancch per 5-6 minutes kliya paka lein.
Ab cooked chicken dal ker ache tarhan mix ker lein.
Kasuri meethi aur kewra water dal ker ache tarhan mix karein aur dhak ker halki ancch per 2-3 minutes kliya dum per rakh dein.
Cream sa garnish karein,naan or boiled chawal ka saath serve karein.
