How to make Butter Chicken-Restaurant style |बटर चिकन रेसिपी रेस्टोरेंट अंदाज मैं
502.9 هزار بار بازدید -
6 سال پیش
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How to make Restaurant Style
How to make Restaurant Style Butter Chicken at home by chef Harpal Singh Sokhi learn some professionals tips and tricks..
Follow: http://harpalssokhi.com/
Facebook: chefharpalsokhi
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List Of Ingredients
Tandoori Chicken 1/2
oil 1 Tbsp
Ginger Juliennes 1 inch
Green Chilli Julliennes 2- 3
kashmiri red chilli powder 1 1/2 tsp
Butter 1/4 Cup
Fresh cream 4 Tbsp (Keep some for garnish as well)
kasoori methi 1tsp (Keep some for garnish as well)
Coriander spring for garnish.
Honey 1 Tbsp
onion cubes 1 No. large
Tomato Cubes 6 to 8 no.
cashew nuts 3 Tbsp or whole cashew nuts 10 to 12
Pumpkin Seeds 1 Tbsp
Ginger garlic paste 1 1/2 Tbsp
Green cardamom 5 to 6 no.
mace 1/2
sahi jeera 1tsp
salt to taste
Method:
step 1: boil water in a pan, add onions, add tomatoes, add cashew nuts, pumpkin seeds, Ginger garlic paste, green cardamom, mace, sahi jeera, salt and mix it well
Step 2: Cover and cook for 15 mins until tomatoes become pulpy and onions get cooked.
step 3: switch off the flame, and cool down the mixture and grind it in small quantity to a fine paste.
step 4: Remove the mixture in a bowl and keep it aside.
step 5: take a oil in a pan, add ginger Juliennes, Green Chilli Juliennes, add remaining ginger garlic paste,
Step 6: saute the mixture for a minute
Step 7: strain the mixture in a pan
Step 8: cover the wok with the lid, mix the mixture cook it properly..
Step 9: add red chilli powder, Butter and cover it to cook for 6 to 8 mins
Step 10: Cut the tandoori chicken to pieces
Step 11: add chicken in the gravy and cook for 2 to 3 minutes
Step 12: add fresh cream, kasoori methi and honey
Step 13: mix it well. and garnish with fresh cream, kasoori methi, Coriander spring
Step 14: serve and Enjoy!
Follow: http://harpalssokhi.com/
Facebook: chefharpalsokhi
Twitter: harpalsokhi
https://www.instagram.com/chefharpals...
Thanks for watching!
List Of Ingredients
Tandoori Chicken 1/2
oil 1 Tbsp
Ginger Juliennes 1 inch
Green Chilli Julliennes 2- 3
kashmiri red chilli powder 1 1/2 tsp
Butter 1/4 Cup
Fresh cream 4 Tbsp (Keep some for garnish as well)
kasoori methi 1tsp (Keep some for garnish as well)
Coriander spring for garnish.
Honey 1 Tbsp
onion cubes 1 No. large
Tomato Cubes 6 to 8 no.
cashew nuts 3 Tbsp or whole cashew nuts 10 to 12
Pumpkin Seeds 1 Tbsp
Ginger garlic paste 1 1/2 Tbsp
Green cardamom 5 to 6 no.
mace 1/2
sahi jeera 1tsp
salt to taste
Method:
step 1: boil water in a pan, add onions, add tomatoes, add cashew nuts, pumpkin seeds, Ginger garlic paste, green cardamom, mace, sahi jeera, salt and mix it well
Step 2: Cover and cook for 15 mins until tomatoes become pulpy and onions get cooked.
step 3: switch off the flame, and cool down the mixture and grind it in small quantity to a fine paste.
step 4: Remove the mixture in a bowl and keep it aside.
step 5: take a oil in a pan, add ginger Juliennes, Green Chilli Juliennes, add remaining ginger garlic paste,
Step 6: saute the mixture for a minute
Step 7: strain the mixture in a pan
Step 8: cover the wok with the lid, mix the mixture cook it properly..
Step 9: add red chilli powder, Butter and cover it to cook for 6 to 8 mins
Step 10: Cut the tandoori chicken to pieces
Step 11: add chicken in the gravy and cook for 2 to 3 minutes
Step 12: add fresh cream, kasoori methi and honey
Step 13: mix it well. and garnish with fresh cream, kasoori methi, Coriander spring
Step 14: serve and Enjoy!
6 سال پیش
در تاریخ 1397/03/30 منتشر شده
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