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By An ideal union of barbecue grilled, aromatic chicken cubesand rich velvety cream based spicy curry. A classic of Punjab cuisine, the dish is penned under the chef’s recommendation menu of every South Asian restaurant world over. Chicken is marinated in a Kausar’s spicy yogurt mixture overnight and then cooked to perfection in a hot tandoor. The curry is made using tomatoes, garlic, exotic spices, cashew paste and heavy cream. Chicken is then added to the curry and simmered for a few minutes so that the flavors are unified. Garnished with butter, cream, green chillies and kasuri methi, the dish is ready to be enjoyed with garlic naan.
Ingredietns
Method:
Ingredietns
- 1 kg boneless cubes of Chicken
- 1 kg Tomatoes
- 3-4 tbsp Lemon Juice
- 1/2 Cup Milk
- 1/2 Cup Fresh Cream
- 1/2 Cup melted Butter
- 1/2 Cup Oil
- 1 Packet of Kausar Butter Chicken masala
Method:
- Mix Kausar Butter Chicken masala and lemon juice in half cup of water and apply to the meat cubes. Marinate for 30 minutes.
- Meanwhile, boil the tomatoes in 1-2 cups of water for 10 minutes or till soft and tender. Sieve to remove skin and seeds. Keep tomato puree aside.
- Separately heat oil and add the marinated meat. Stir fry for about 5 minutes. Then add the tomato puree, milk and cover to cook on low heat for about 15 minutes.
- Stir-in fresh cream, add the melted butter and remove from heat.
English
Arabic