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1731
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4.0(1)
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Uma Sarkar
It is my new experimental dish with proper blending of richness, taste and appearance. Use of malai played a magical role to enhance the taste. As it is different from normal chicken preparation, I hope, it can be tried. As it goes well with moghlai dishes, the name of the dish is appropriate.
Amazing!
Mix all the ingredients with chicken keema, add salt and mix properly, keep for 10 minutes.
Heat oil, add shahi jeera, garlic paste, ginger paste and fry for 2 minutes.
Now add onion paste and green chilly paste and cook for 2 minutes.
Add chopped tomato, followed by all the dry masala except garam masala and kasuri methi.
Add water when oil separate from the masala.
Make small balls from the marinated chicken keema dough.
Add balls one by one into boiling gravy and cover it. Cook for 5 minutes.
Add curd, melon seeds paste, mix well and add 1 cup water, salt and sugar.
Lastly add cream, garam masala and kasuri methi.
Heat ghee, pour on the top and serve with paratha, roti.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Huda Mulla
Bratati Chakraborty
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