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| Chicken paneer reshmi by chef zubaida tariq |
Chicken paneer reshmi
Ingredients
Chicken boneless ½ kg
Tomatos puree 1 tbsp
Grinded green chilies 6
Crushed black pepper 1 tsp
Butter 1tbsp
Roasted and ground white cumin seeds 1 tsp
Crushed red pepper 1 tbsp
Chopped almonds 15
Salt as required
Grated cheddar cheese 1 packet
Ginger garlic ½ tbsp
Fresh cream 1 packet
Oil ½ cup
Method:
Heat oil in a wok and sauté ginger garlic lightly, now add chicken cubes and salt to it. Dry the excess water and add cumin seeds, crushed red pepper, grinded green chilies and tomato puree. Cook everything together and put it on dum for a while. When the oil starts coming on top, add fresh cream, butter and cheddar cheese. When the cheese melts, add almonds and serve hot.
Grinded green chilies 6
Crushed black pepper 1 tsp
Butter 1tbsp
Roasted and ground white cumin seeds 1 tsp
Crushed red pepper 1 tbsp
Chopped almonds 15
Salt as required
Grated cheddar cheese 1 packet
Ginger garlic ½ tbsp
Fresh cream 1 packet
Oil ½ cup
Method:
Heat oil in a wok and sauté ginger garlic lightly, now add chicken cubes and salt to it. Dry the excess water and add cumin seeds, crushed red pepper, grinded green chilies and tomato puree. Cook everything together and put it on dum for a while. When the oil starts coming on top, add fresh cream, butter and cheddar cheese. When the cheese melts, add almonds and serve hot.
