Ingredients:
Boneless Chicken: 500 grams, Curd: Half cup, Chilli powder: 1 teaspoon, Garamasala powder: 1 teaspoon, Ginger Garlic paste: 1 teaspoon and Salt: as required.For Seasoning:
Butter: 3 tablespoons, Oil: 1 tablespoon, Cumin: 1 teaspoon, Onion: 1, Ginger Garlic paste: 2 teaspoons, Red food colour: 1 pinch, Chilli powder: 1 teaspoon, Garam masala: 1 teaspoon, sugar: 1 teaspoon, Tomato: 1, Cream: Half cup, Kasur Methi: 1 tablespoon and Salt: as required.Method of preparation:
* Take chicken pieces in a bowl, add salt, chilli powder, garam masala, ginger garlic paste, curd and leave it for half an hour.* Add two tablespoons of oil in a pan and fry the chicken for five minutes and turn off the stove.
* In a thick pan, add oil and butter. Add the cumin seeds and onion and fry for 5 minutes. Add ginger garlic paste and let it fry for 1 minute. After that add food colour, garam masala, salt and sugar for a minute. Add tomato pulp and mix it together and cook for about ten minutes. Then add enough water to boil. Now add the fry chicken pieces to the water and cook for about 20 minutes. After that add the cream and cook for a minute. At last add Kasur Methi and cook for 10 minutes.
That's it your Punjabi Chicken Butter Masala is ready.
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