Makhani Chicken Boti
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Ingerdients:
- 1 kg chicken
- 3 large onions (grind)
- 2 1/2 inch ginger (julienne cut)
- 5 bullet green chillies (sliced into 4)
- 1 cup yogurt
- 100g butter
- 1/3 cup oil
- 2 tbsp lemon juice
- 2 tbsp ginger & garlic paste
- 1 tsp crushed red chilli
- 1 tsp garam masala powder
- 1 tsp turmeric
- 1 1/2 tsp salt
- 1 1/2 tsp red chilli powder
- 1 1/2 tbsp dry fenugreek leaves
- 2 tsp cumin seeds (dry roasted & crushed)
- 1 1/2 tbsp coriander seeds (dry roasted & crushed)
- Handful of coriander leaves
Recipe:
1. To marinate the chicken, combine cumin, coriander, crushed red chilli, garam masala powder, turmeric, dry fenugreek leaves, red chilli powder, salt, lemon juice, ginger & garlic paste, and yogurt in a bowl. Mix all ingredients with the chicken and leave it for 1 hour.
2. Heat oil and butter together in a pan. Add onions and fry on high flame until golden.
3. Add the julienned ginger and marinated chicken. Mix and cook on high flame until the chicken changes colour.
4. Now add 1 cup of water, mix, cover, and cook on low to medium flame until the chicken is tender and the oil separates.
5. Add coriander leaves, bullet green chillies, and remaining ginger. Mix well on high flame for 2 minutes.
6. Serve hot with roti, naan, salad, and enjoy your Makhani Chicken Boti.
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