TANDOORI TIKKA
BUTTER CHICKEN
INGREDIENTS:
-
500 grams Tandoori Marinates.
-
Tomato Puree (5 Tomato).
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Onion Paste (2 Onions / 6 Garlic/ 1 Spoon Jeera – Dhanai Seeds / 2 Green chilli / 1 Piece of Ginger).
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Butter – 100 grams.
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Garam Masala – 2 Teaspoons.
-
Red Chilli powder – 1 spoon.
-
Fresh Cream – 1/ 2 cup.
-
2 teaspoons – Tomato Ketchup.
-
Coriander leaves for garnish.
-
1 Teaspoon Kasturi Methi.
TANDOORI TIKKA
BUTTER CHICKEN
INGREDIENTS:
-
500 grams Tandoori Marinates.
-
Tomato Puree (5 Tomato).
-
Onion Paste (2 Onions / 6 Garlic/ 1 Spoon Jeera – Dhanai Seeds / 2 Green chilli / 1 Piece of Ginger).
-
Butter – 100 grams.
-
Garam Masala – 2 Teaspoons.
-
Red Chilli powder – 1 spoon.
-
Fresh Cream – 1/ 2 cup.
-
2 teaspoons – Tomato Ketchup.
-
Coriander leaves for garnish.
-
1 Teaspoon Kasturi Methi.
METHOD:
-
Cut chicken into medium pieces.
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Heat the pan, add some oil and then add the chicken pieces. Pan fry on high flame till it gets cooked completely.
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Heat Wok and put some oil.
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Add butter and then add onion Paste.
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Cook it till it gets golden brown.
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Add Tomato Puree and cook till it gets slightly dry.
-
Add tomato ketchup, Salt, Sugar, and mix well.
-
Add roasted chicken pieces and then add half a cup of Cream or more if you want the gravy to be richer.
-
Sprinkle some Fresh Coriander leaves.
-
Serve with Rice or Roti.
