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Chicken gravy with butter - excellent combo with butter naan
Published On: 10 Feb 2009
Bengali: Laban / Noone
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
hindi: Cheeni / Shakkar
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together.Marinade is ready.
Mix the raw chicken in the marinade and keep it in the refrigerator overnight.
Roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
For the gravy, heat white butter in pan.
Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
Cook till chicken is done.
:-Butter Chicken is ready to eat.:-Serve hot with rice or naans
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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