Ingredients:
- Chicken fillets 350 g
- Chicken boneless cubes 150 g
- Pyaz (Onion) 1 small
- Gajar (Carrot) 1/4 Cup
- Lehsan (Garlic) cloves 2
- Chicken cube 1
- Pani (Water) 1 & ½ litre or as required
- Cream 1 Cup (room temperature)
- Doodh (Milk) 1 Cup
- Makhan (Butter) 2 tbs
- Lehsan (Garlic) chopped ½ tbs
- Pyaz (Onion) finely chopped ½ Cup
- Gajar (Carrot) finely chopped ½ Cup
- Matar (Peas) boiled ½ Cup
- Atta (Wheat flour) sifted 3-4 tbs
- Pani (Water) 1 Cup or as required
- Namak (Salt) ½ tbs or to taste
- Kali mirch (Black pepper) crushed ½ tbs
- Dried Parsley 1 tsp
- Fresh basil leaves 8-10
Directions:
Prepare Stock:
In pot,add chicken fillets,chicken boneless cubes,onion,carrot,garlic,water and bring it to boil,cover and cook on low flame for 15-20 minutes.Stock is ready!
Can be stored in freezer for up to 1 month.
Take out chicken fillets,let it cool then chicken fillets into cubes & set aside for later use.
Blend the whole mixture with hand blender & set aside.
In bowl,add cream,milk,whisk well & set aside.
In pot,add butter and let it melt.
Add garlic and onion,mix well and sauté until translucent.
Add carrots,peas and mix well.
Add wheat flour and mix well for 2-3 minutes.
Add water,whisk well and cook until thickens.
Now add prepared stock,salt,black pepper crushed,dried parsley,fresh basil leaves and mix well.
Add chicken boneless cubes,mix and bring it to boil and cook on low flame for 6-8 minutes.
Turn off the flame,add prepared cream mixture and whisk well,turn on the flame and cook on low flame for 4-5 minutes.
Garnish with croutons,fresh basil leaves & serve hot!
Ajza:
- Chicken fillets 350 g
- Chicken boneless cubes 150 g
- Pyaz (Onion) 1 small
- Gajar (Carrot) 1/4 Cup
- Lehsan (Garlic) cloves 2
- Chicken cube 1
- Pani (Water) 1 & ½ litre or as required
- Cream 1 Cup (room temperature)
- Doodh (Milk) 1 Cup
- Makhan (Butter) 2 tbs
- Lehsan (Garlic) chopped ½ tbs
- Pyaz (Onion) finely chopped ½ Cup
- Gajar (Carrot) finely chopped ½ Cup
- Matar (Peas) boiled ½ Cup
- Atta (Wheat flour) sifted 3-4 tbs
- Pani (Water) 1 Cup or as required
- Namak (Salt) ½ tbs or to taste
- Kali mirch (Black pepper) crushed ½ tbs
- Dried Parsley 1 tsp
- Fresh basil leaves 8-10
Directions:
Pot mein chicken fillets,chicken boneless cubes,pyaz,gajar,lehsan aur pani dal ker ubal anay dein aur dhak ker halki ancch per 15-20 minutes kliya paka lein.Yakhni tayyar hai.
Ek month tak freezer mein store ker saktay han.
Chicken fillets ko nikal lein aur thanda ker ker cubes mein cut ker lein & bad mein use kernay kliya side per rakh dein.
Mixture ko hand blender ki madad sa ache tarhan blend ker lein & side per rakh dein.
Bowl mein cream aur doodh dal ker ache tarhan mix karein & side per rakh dein.
Pot mei makhan dal ker melt ker lein.
Lehsan aur pyaz dal ker ache tarhan mix karein aur translucent hunay tak sauté ker lein.
Gajar aur matar dal ker ache tarhan mix ker lein.
Atta dal ker 2-3 minutes kliya ache tarhan mix karein.
Pani dal ker ache tarhan whisk karein aur garha hunay tak paka lein.
Ab tayyar yakhni,namak,kali mirch crushed,dried parsley aur fresh basil leaves dal ker ache tarhan mix karein.
Chicken boneless cubes dal ker mix karein aur ubal anay ka bad halki ancch per 6-8 minutes kliya paka lein.
Chulha bund ker dein,tayyar cream mixture dal ker ache tarhan whisk karein aur chulha on kernay ka bad halki ancch per 4-5 minutes kliya paka lein.
Croutons aur fresh basil leaves sa garnish ker ka garam serve karein!
