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An easy and delicious dish to prepare
Published On: 25 Jul 2009
English: Garam Masala
for more details, click the name of the ingredient
English: Cumin Powder
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
Bengali: Laban / Noone
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
English: Fenugreek Leaves
tamil: Venthiya Keerai
malayalam: Uluva Ila
kannada: Menthina Soppu
hindi: Methi Sag
Bengali: Methi Sag / Kasuri Methi
Konkani: Methi Pallo
Oriya: Methi Sag
Combine the ingredients for marinade and put in the chicken pieces.
Mix well and leave it to marinade in a fridge for an hour.
Melt butter in a pan on medium flame and fry the chicken pieces.
Cook the chicken till it is 3/4th done. :- Later it will cook in the gravy.
In the same pan, add little butter and fry onions, ginger and garlic paste.
When it turns brown add chilly powder and add tomatoes. :- Continue frying at low heat till the tomatoes are mashed up.
When the gravy is cool, grind the soaked cashews along with the marinade in a blender.
Pour the gravy back to the pan and allow to cook on low flame .
Slide in the fried chicken pieces. Allow it to simmer till the chicken is well cooked.
Heat a pan and dry fry the fenugreek leaves.
Add tomato sauce, fresh cream, honey and crumble the fenugreek leaves on the gravy.
:- Serve on a plate and add chopped coriander leaves and remaining cream.
Very yummy taste.....but not spicy..... Great with fried rice and chappathi
My husband loves butter chicken and I tried this one evening.It was awesome . Our son liked it and he said it was the best butter chicken he ever had . I am going to try this again and again. Thank you Ms.Molly Rajan for this wonderful recipe.
this recipe is awesome...i tried it came out superb thank u so much
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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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