Please connect to Internet to continue
Preparation Time : 20
Cook Time : 20
Total Time : 40
4 Ripe Tomatoes
2 Large Onions
300gms Boneless Chicken
4tbsp Kashmiri Chilli Powder
2tbsp Ginger Garlic Paste
1tbsp Lemon Juice
1tbsp Kasuri Methi
1/2cup Hung Curd
2tbsp Garam Masala
3 Kashmiri Chillies
1tbsp Coriander Powder
1tbsp Cumin Powder
Soak Boneless Chicken for 30mins in Salt water.
Drain the Salt water and add 1tbsp Kashmiri Chilli Powder,1/2tbsp Salt,1tbsp Lemon Juice,1tbsp Ginger Garlic Paste, 1tbsp Food Colouring, 1tbsp Oil. Marinate for 30mins.
Add 2tbsp Butter and saute 2 Chopped onions, 1tbsp Salt until golden brown on low flame. Then, add 1tbsp Ginger Garlic Paste and cook until raw smell goes.
Add 4 Tomatoes, 10 Cashews and 100ml water and cook for 5mins.
Add 3 Kashmiri Chillies 1tbsp Coriander Powder, 1tbsp Cumin Powder, 1tbsp Garam Masala. Cover and cook for 10mins until tomatoes are cooked properly. Set aside for 10mins.
Air fry the chicken for 8mins on 180°C and 8mins on 200°C. Set aside.
Grind the mixture into a fine paste, sieve and set aside.
In a pan, add 2tbsp Oil,2tbsp Kashmiri Chilli Powder, 1tbsp Red food Colouring and mix on low flame. Add the paste and cook for 3mins until it boils.
Add the Fried Chicken, 2tbsp Fresh Cream and let it cook for 10mins with lid.
Add 1tbsp Kasuri Methi, Coriander Leaves, 1tbsp Butter and mix. Serve hot.
Please Login to comment