Ingredients:
- Nurpur Butter salted 100g
- Boneless chicken cubes 1kg
- Hari mirch (Green chilli) paste 2 tbs
- Adrak lehsan (Ginger garlic) crushed 1 tbs
- Pyaz (Onion) paste ½ Cup
- Tomato paste 2 tbs
- Dahi (Yogurt) whisked 1 & ½ Cup
- Lal mirch (Red chilli) crushed ½ tbs
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Saunf (Fennel seeds) crushed 1 tsp
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Kalonji (Nigella seeds) ½ tsp
- Rai dana (Mustard seeds) yellow ½ tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Garam masala powder ½ tsp
- Coconut powder 2 & ½ tbs substitute: Almond paste/powder 2 tbs
- Achar (Mixed pickle) 2-3 tbs
- Cream 4-5 tbs (room temperature)
- Kasuri methi (Dried fenugreek leaves) 1 & ½ tsp
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
- Nurpur Butter salted
Directions:
In a wok,add butter & let it melt.
Add chicken & mix well until it changes color.
Add green chilli paste,ginger garlic,mix well & cook for 2-3 minutes.
Add onion paste,tomato paste,mix well & cook for 2-3 minutes.
Add yogurt,red chilli crushed,cumin seeds,fennel seeds,coriander seeds,nigella seeds,mustard seeds,black pepper powder,turmeric powder,salt,garam masala powder,coconut powder,mix well & cook on medium flame until oil separates (6-8 minutes).
Add mixed pickle & mix well.
On low flame,add cream,mix well & cook for 3-4 minutes.
Add dried fenugreek leaves,fresh coriander,cover & cook on low flame for 8-10 minutes.
Garnish with ginger,fresh coriander,butter & serve!
Ajza:
- Nurpur Butter salted 100g
- Boneless chicken cubes 1kg
- Hari mirch (Green chilli) paste 2 tbs
- Adrak lehsan (Ginger garlic) crushed 1 tbs
- Pyaz (Onion) paste ½ Cup
- Tomato paste 2 tbs
- Dahi (Yogurt) whisked 1 & ½ Cup
- Lal mirch (Red chilli) crushed ½ tbs
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Saunf (Fennel seeds) crushed 1 tsp
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Kalonji (Nigella seeds) ½ tsp
- Rai dana (Mustard seeds) yellow ½ tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Garam masala powder ½ tsp
- Coconut powder 2 & ½ tbs substitute: Almond paste/powder 2 tbs
- Achar (Mixed pickle) 2-3 tbs
- Cream 4-5 tbs (room temperature)
- Kasuri methi (Dried fenugreek leaves) 1 & ½ tsp
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
- Nurpur Butter salted
Directions:
Karahi mein makhan dal ker melt ker lein.
Chicken dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
Hari mirch paste aur adrak lehsan dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Pyaz ka paste aur tomato paste dal ker ache tarhan mix karein aur 2-3 minute kliya paka lein.
Dahi,lal mirch crushed,zeera,saunf,sabut dhania,kalonji,rai dana,kali mirch powder,haldi powder, garam masala powder aur coconut powder dal ker ache tarhan mix karein aur darmiyani ancch per oil alag ho janay tak paka lein (6-8 minutes).
Achar dal ker ache tarhan mix ker lein.
Halki ancch per cream dal ker ache tarhan mix karein aur 3-4 minutes kliya paka lein.
Kasuri methi aur hara dhania dal ker dhak dein aur halki ancch per 8-10 minutes kliya paka lein.
Adrak,hara dhania aur makhan dal ker serve karein!
