Ingredients: <br /> <br />चिकन के लिए: <br />450 gms बोनलेस चिकन <br />2 tbsp तेल <br /> <br />मारिनेड के लिए: <br />4 tbsp. दही <br />1 tsp. लाल मिर्च पाउडर <br />1/2 tsp. हल्दी पाउडर <br />1 tsp. जीरा पाउडर <br />1 tsp. धनिया पाउडर <br />3 tsp. अदरक और लेहसुन का पेस्ट <br />1 नींबू <br /> <br />ग्रेवी के लिए: <br />4-5 टमाटर की प्युरे <br />10 बादाम- रातभर भिगोए हुए बादाम <br />पानी <br />2 tbsp. तेल <br />1 प्याज <br />1 हरी मिर्च <br />1/2 inch अद्रक <br />1 tsp. लाल मिर्च पाउडर <br />1/2 tsp. हल्दी पाउडर <br />1 tsp. धनिया पाउडर <br />1/2 tsp. जीरा पाउडर <br />नमक <br />1/2 tsp. शक्कर <br /> <br />खाने की सजावट के लिए: <br />धनिया पत्ता <br />कलौंजी <br /> <br />Method: <br />- Mix yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder, ginger garlic paste in a bowl <br />- Add the boneless chicken pieces to the marinade and ensure all the pieces are coated well with the marinade. <br />- Add some lemon juice and refrigerate the marinated chicken for atleast 2 hrs <br />- Put almonds and water in a grinder and grind everything well to make a smooth paste <br />- Shallow fry the chicken pieces and cook till the chicken has charred edges. <br />- Add oil to a wok and add onions,chilly, garlic to it <br />- Cook it for a couple of minutes. <br />- Add red chilli powder, turmeric powder, coriander powder, cumin powder and mix everything well <br />- Add the tomato puree to it and let it mix well with the spices <br />- Simmer the flame and let it cook <br />- Add salt, sugar, almond paste to it and mix well <br />- Add the chicken pieces to the gravy, cover the lid and let it cook <br />- Garnish with coriander leaves, nigella seeds and serve the butter chicken <br /> <br />Director: Vaibhav Dhandha <br />Camera: Kawaldeep Singh Jangwal, Manjeet Kataria <br />Editing: Pratik Jain <br />Script: Zeal Dhruna <br />Voice Over: Mohita Namjoshi <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited.
