Recent Posts

Search By Tags

Stay Up-To-Date with New Posts

Teej special - Chicken Ghee | Chicken Makhani | Chicken Curry


The dish you must try on in special occasions, keep in mind that I made a dish that you must try it out in this coming Teej festival to enjoy with your family and relatives.

Beautiful pieces of Chicken breast cooked it Ghee as well as Cashew and Almond to make the festival special and share with love ones. To cook this special dish really does not take much time and very easy too. You can enjoy with Pulao, Pickles, Kheer etcs.

Prepare & cooking time 40 minutes

Serves 4

Ingredients

500g Chicken Breast

70g Cashew & Almond

4 tbsp Ghee

½ Turmeric powder

1 tsp red Chili powder

1 tsp Coriander powder

½ Cumin powder

1 Cinnamon leaf

1 Cinnamon stick

1 Star Anis

½ Garam Masala

Salt to taste

Saffron to garnish optional

Some water

To marinate the Chicken

½ tsp Turmeric powder

½ tsp Sea Salt

1 tsp dried coriander leaves

1 tsp dried Mint leaves

1 tbsp Olive Oil

1 tsp Ghee

To make Masala paste

2 tbsp Olive Oil

½ tsp Black pepper

1 tsp Cumin Seeds

1-inch square cubes Ginger chopped

4 cloves of Garlic chopped

1 big red fresh Chili chopped

1 medium Onion finely chopped

1 big size tomato chopped finely around 100grams

½ tsp Sea Salt

How to make:

Prepare all the ingredients above

  1. Chop Chicken breast into 1 ½ inch cubes, put it in a plate or bowl and marinate with ½ tsp Turmeric powder, ½ tsp Sea Salt, 1 tsp dried coriander leaves, 1 tsp dried Mint leaves, 1 tbsp Olive Oil and 1 tsp Ghee very well and set aside to marinate for 30 minutes.

  2. With the Cashews & Almonds, heat a pan, fry it stirring for around 2 minutes until they change color slightly on medium low heat, transfer to a bowl and let it cool down then using a blender bend the fried Cashew and Almond adding 1/3 cup of water until it becomes a fine liquid.

  3. To make Masala paste heat a pan, add in 2 tbsp oil, and heat it up, add in black pepper and Cumin seeds, stir it, fry it until it changes the color. Add in Chopped Ginger, Garlic, and red Chili, fry it stirring around 30 seconds. Next add in Onion, stir, fry it for 3 minutes. Finally add in chopped Tomato and Salt, stir, fry it until the tomato cooks and the oil get separated then keep aside to cool down, after blend it until it becomes a fine paste adding a bit of water.

  4. After 30 minutes the Chicken got marinated, heat a pan and place in the Chicken pieces one by one and let them seal for around 2 to 3 minutes without touching, then turn the pieces over and seal them on the other side for 3 minutes, keep the heat in medium. After you see good color then transfer to a plate.

  5. Next, into the same pan add in around 3 tbsp Ghee, heat it up then Turmeric, Chili, Coriander and Cumin powder as well as Cinnamon leaf & Stick and Star Anis, stir and let it cook for 30 seconds.

  6. Add in Masala paste that we made earlier, stir and cook it until the ghee gets separate from the sauce then add in the Chicken, combine it very well, lid on, cook it for 5 minutes on medium or low heat. After 5 minutes, stir again and add in the Cashew & Almond liquid, Garam Masala, mix it very well if you feel the sauce is too thick then add in some water, combine it well, lid on and cook it for 2 minutes.

  7. After 2 minutes, looks delicious, stir it and taste. Adjust the Salt to taste and add in 1 tsp Ghee, stir it again very well and we are done. Turn off the heat and let it rest for 5 minutes before serving.

  8. Garnish with Saffron to make it more special if you like, enjoy!

Here you have a delicious festival food ready, enjoy as a side dish with Pulao, Kheer etc.

  • if_social_4_199499
  • if_facebook_2308066
  • if_social_8_199500
  • if_social_6_199497

© 2017 by Pabs Kitchen. Portugal Presenting a world of flavors