Cooking | Butter Chicken & Punjabi Chole … The Chakle India Cookbook {a book review} Recipe

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Ingredients

  • 500gm boneless chicken {cut into tikka sized pieces}
  • 1 tsp salt
  • Few drops refined oil
  • 50g butter
  • 1/2 tsp sugar
  • Juice of 1/2 lime
  • The Marinade
  • 3 tsp ginger-garlic paste
  • 1/2 onion, pureed
  • 4tbsp whisked curd
  • 1tsp coriander powder
  • 1tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1tsp hot red chili powder
  • Juice of 1 lime
  • Rich Tomato Gravy
  • 7-8 ripe tomatoes, blanched, peeled, puréed
  • Few drops of refined oil
  • 50g butter
  • 1/2″ piece ginger chopped fine
  • 2 green chilies, chopped fine
  • 1/2 tsp turmeric powder
  • 1tsp hot red chili powder
  • 1/2 tsp cumin powder
  • 1sp coriander powder
  • 3/4 tsp salt
  • 1/2tsp sugar to balance the acidity of the tomatoes
  • 4-5 tsp full cream {I used low fat 2 tsp}
  • Garnish
  • 2-3tsp chopped fresh coriander leaves
  • Knob of butter
  • 1 cup chickpeas, soaked overnight
  • 1 cup whole Bengal gram or kala chana, soaked overnight {I didn’t use these so I increased the chickpeas}
  • 2 tsp refined oil {I used Leonardo olive oil from here}
  • 1tsp cumin seeds
  • 4-5 cloves
  • 1/4 tsp whole black peppercorns
  • 5 garlic cloves, chopped fine
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1/2 tsp sugar
  • 2 tsp butter {I used olive oil again}

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