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Butter chicken masala & shahi chana ( traditional punjabi method )

(2.50/5 - 2 votes)

  • Butter Chicken Masala & Shahi Chana ( Traditional Punjabi Method )
  • Butter Chicken Masala & Shahi Chana ( Traditional Punjabi Method ), Photo 2
Recipe type:
Main Dish
Number of serving:
5 servings
Preparation:
25 min
Cook time:
50 min
Ready in:
1 h, 15 m
Difficulty:
Easy

Ingredients

1)
Butter Chicken Masala:

- 1 kg tandoori chicken
- 500 g tomatoes, chopped
- 3 bay leaves
- 1/2 cup - 120 ml water
- 4 tablespoon - 60 g cashew nuts
- 50 g butter
- 1/2 teaspoon - 2 g chilli powder
- 3/4 teaspoon - 4 g salt
- 1/2 teaspoon - 2 g garam masala powder
- 1 teaspoon - 5 g sugar
- 1/2 cup - 120 ml cream or to taste
- 10 g coriander leaves, chopped
- 2 green chillies, chopped finely

2)
Shahi Chana:

- 200 g Kabuli chana
- 1 1/2 tablespoon - 22 g chana dal
- 5 flakes - 10 g garlic, crushed
- 1 teaspoon - 5 g ajwain
- 1/2 teaspoon salt
- 3 cups water

For the seasoning:

- 20 ml oil
- 1 1/2 teaspoon - 7 g ginger juliennes
- 1 teaspoon - 5 g cumin seeds
- 1 1/2 teaspoon - 7 g amchur powder or 3 teaspoon - 15 g anardana pomegranate seeds
- 1 1/2 teaspoon - 7 g chilli powder
- 1 1/2 teaspoon - 7 g garam masala powder
- 1 1/2 teaspoon - 7 g salt
- 3 green chillies , chopped
- 10 g coriander leaves, chopped

Preparation

Step 1

1)
Cook the tomatoes with bay leaves and water for five minutes.

When cool, blend in a liquidizer. Sieve the mixture. Keep the puree aside.

Grind cashew nuts in a mixer to a fine powder.

Melt butter in a non stick pan and fry the cashew nut powder till golden color.

Step 2

Lower the heat, add tomato puree, chilli powder, salt, garam masala powder and sugar.

Simmer for 10 minutes. Add tandoori chicken and cook for five more minutes.

Garnish with cream, coriander leaves and green chillies. Serve with Naan.

Step 3

2)
Soak chana for 6 - 8 hours or overnight.

Put the chana with all thew remaining ingredients and 3 cups water in the pressure cooker and cook on a medium heat for 15 minutes after the first whistle.

Step 4

Heat oil in a nonstick kadai.

Add ginger juliennes and cumin seeds.

Step 5

Lower the heat and add amchur powder or anardana, chilli powder, garam masala powder and fry for a minute.

Step 6

Then add the cooked chana along with the water in which it was boiled , cover with a lid, adjust salt and cook over medium heat for 10 to 15 minutes or till done and gravy thickens.

Step 7

Garnished with green chillies and chopped coriander leaves.

Serve with Puri / Batura...

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