- 1 chicken boiled and shredded
- 2 tsp. ginger & garlic paste
- 3 tsp. cashew nuts
- 8 tsp. tomato ketchup
- 50 g. Fresh cream
- 150 g. tomatoes
- 3 small onions fried (brista)
- ½ 2 bunch coriander chopped
- 1 tsp. chilli powder
- ¼ tsp. turmeric powder
- 2 tsp. dhania powder
- ¼ tsp ground garam masala.
- For Vaghar (oil dressing)
- 1/2 tsp kalonji (onion seeds)
- 150 g. Butter or ghee
Level of difficulty Average
Cost Average budget
1. Grind the cashew nuts, onions, cream, tomatoes and tomato ketchup into a fine paste.
2. Heat the butter and add to it kalonji, ginger, garlic, masala, chilli powder, turmeric, dhania powder, garam masala powder and chicken.
3. Fry the above mixture for 5mins. Add water if required and a little food colour orange .
4. Next, add ground masala paste, cooking on a low flame for 10 mins.
5. Finally add chopped coriander to the mixture and cook again for 5 mins.
Serve hot with bread or paratha. This can be prepared the day before, as it taste develops over time.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.