[i]For the gravy[/i]: Butter: 150 grms Cashewnuts: 75 grms Tomatoes: 1/2 kg Tomato ketchup: 1/2 cup Chilli sauce: 3 tsp Tandoori color: 1/2 tsp Kasuri methi: 1 tbs Salt|chilli powder: to taste Cream: 1 cup
[b]Method of preparation for Butter Chicken (mughlai recipe)[/b]
First of all mix all the ingredients under Marinade preparation and put it over chicken. Keep it to marinade well for 2 hours. Now cook the marinade with all the marinade ingredients till it becomes dry. Now take the chicken and skewer it and burn on gas flame.When it becomes cool shred it into bits and add to the gravy.
[b]Gravy preparation[/b]: Add cashewnut in butter and heat it till it becomes brown. Add tomoto ketchup, puree and chilli sauce. Cook it for 5 minutes. Add shredded chicken to it. If any marinade is left add it here with tandoori color and kasuri methi. Heat it on simmer for 5 minutes. Add cream to it and cook it for 4 minutes. Serve hot with roti or naan
posted by: newbie (reply)
post date: 07.21.05 (10:05 am)
Great blog!
Marjan from http://www.delicious-cooking-recipes.com
posted by: Miriam (reply)
post date: 01.19.06 (9:42 pm)
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