Creamy Recipe with Boneless Chicken Breast
Boneless Chicken cooked in a creamy gravy with basic spices. Delicious and creamy boneless chicken recipe that will never fail to impress.
Ingredients
- 300 grams Boneless Chicken cut into strips
- ½ tsp Cumin seeds
- 1 medium Onion, chopped
- 1 tsp Kasuri Methi
- 1 tbsp Amul Butter
- 3 tbsp Vegetable OIl
- Salt to taste
For the Gravy Mix
- 1 tsp Ginger-garlic paste
- 1.5 tsp Coriander seed powder
- 1 tsp Cumin powder
- ¼ tsp Turmeric powder
- ½ tsp Garam Masala powder
- 1.5 tsp Red Chilli powder
- 1.5 tbsp Mawa/Khoya milk solids
- ½ cup Tomato Puree
- 1 cup Milk (approx 200 ml)
- ½ tsp Sugar
- 1 tsp Salt - 1 tsp
- 2 to 3 tbsp Cashew nuts and melon seeds paste 1 tbsp each blended to a smooth paste with a little water
- ¼ tsp Orange-red colour (optional)
Instructions
- Cut the boneless chicken breast into 1-inch strips. Wash and drain well.
- Make a gravy mixture with ingredients under 'Gravy Mix' and set aside.
- Heat a pan with 3 tbsp cooking oil and add cumin seeds. Then add one medium onion chopped and fry until translucent.
- Now add in the chicken strip and fry for 2 minutes or until they turn white in colour. Then add the gravy mixture that we made earlier. Mix well, cover, and cook on low to medium heat till the chicken is tender.
- Add a tsp of Kasuri methi (dried fenugreek leaves) and a tablespoon of butter. Simmer for a minute and then switch off the heat.
- Serve with butter naan or Rotis.
Notes
- Using orange-red colour is optional but it gives a nice hue to the gravy.
- Cut chicken into strips for faster cooking.
- You could skip the Mawa/khoya, but this gives a rich texture to the gravy.