Serves 1
Directions
- 1Heat clarified butter in a wok.
- 2Add 1 heaped spoon of ginger garlic paste to the clarified butter.
- 3Sauté the ginger garlic paste.
- 4Add 800g of chicken pieces to the wok.
- 5Add 3-4 chopped onions to the chicken.
- 6Mix the onions and chicken well and sauté.
- 7Add salt to taste.
- 8Add 4 green chillies.
- 9Cover with a lid and cook on low flame for 5-7 minutes.
- 10Add 3 chopped tomatoes.
- 11Add salt to the tomatoes.
- 12Cover with a lid and cook on low flame for 5-7 minutes to allow tomatoes to soften.
- 13Mix the tomatoes well with the chicken.
- 14Add 1/2 spoon of turmeric powder.
- 15Add 1 spoon of coriander powder.
- 16Cook for 2 minutes, stirring occasionally.
- 17Add 1 spoon of roasted cumin powder.
- 18Add 1.5 spoon of red chilli powder.
- 19Mix all the spices thoroughly.
- 20Add a splash of water to prevent spices from burning.
- 21Add 2 spoons of well-beaten curd.
- 22Mix the curd into the curry.
- 23Add roasted fenugreek leaves.
- 24Add 1 spoon of garam masala.
- 25Mix well.
- 26Add 2 dollops of butter.
- 27Add 2 spoons of cream.
- 28Cook for 2-3 minutes on low flame until the gravy thickens and oil separates.
- 29Plate the Pakistani Chicken.
- 30Garnish with green chilli.
Ingredients
- 100 g clarified butter
- 1 heaped spoon ginger garlic paste
- 800 g chicken
- 3 unit chopped onions
- salt
- 4 unit green chilli
- 3 unit chopped tomatoes
- 0.5 spoon turmeric powder
- 1 spoon coriander powder
- 1 spoon roasted cumin powder
- 1.5 spoon red chilli powder
- splash water
- 2 spoon beaten curd
- roasted fenugreek leaves
- 1 spoon garam masala
- 2 dollop butter
- 2 spoon cream
Equipment
woklidwooden spoonserving bowl
Tips
- When adding curd, ensure it has less water and is well-beaten to prevent curdling.
- If cream is not available, you can use malai (milk fat) as a substitute.
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