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Friday, 16 August 2013

Murgh badami pasanday

Chicken breast ½ kg
Butter 2 tbsp
Oil ½ cup
Ginger garlic 2 tsp
Yogurt 1 cup
Salt 1 tsp heaped
Almonds grinded 1 tbsp
Mace pinch grinded
Green cardamom grinded ½ tsp
Onion chopped 4 tbsp
Tomato paste 2 tbsp
Chili powder 1 ½ tsp
Black pepper powder ½ tsp
Water 1 cup
Saffron essence 2 drops mixed with 2 tbsp milk
Marinate chicken breast with ginger garlic, yogurt and salt for 1 hour, heat oil and butter add chopped onion, fry till light golden add tomato paste, chili powder, black pepper, cook for 10 minutes add marinated chicken breast, cook for another 10 minutes lastly add almonds grinded, mace, saffron milk, serve garnish with coriander leaves.

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