Chicken Butter Cream Gravy
- Ginger and garlic
- Olive oil
- Natural desi ghee/ Clarified Butter
- Whole green chilies
- Red chili pepper
- Nigella seeds
- Gram Masala
- Black pepper
- White pepper
- Lemon juice
- Cream cheese
Take 15 g of ground coriander, cumin, black seeds (kalongi). Add 15 g of desiccated coconut, crushed green chili, fresh coriander and 50 g of fresh whisked yogurt and blend to make a paste.
Next take 400 g of chicken breast pieces, around 1.6 inches in width and length and marinate them using wet or dry brine for around 30 minutes.
After that pour the chicken in a pan placed on heat along with 80 ml of olive oil, coconut oil or peanut oil. And cook the chicken for 10 minutes or until oil separates.
Then add 25 g of garlic and ginger paste, desi ghee, mix and add one finely chopped or sliced onion and saute for a minute. Thereafter, add the prepared sauce from earlier into the mixture and mix to combine.
Then add 5 g of ground black pepper, white pepper, vinegar, lemon juice, garam masala, salt to taste and mix. Cook for around 5 minutes, while stirring occasionally. Afterwards, add 233 ml of cow milk, 144 g of cream cheese or heavy cream and mix.
Finally add some sliced green chilies, along with mint and coriander leaves, chives, fried sliced onions, mix and garnish.