Hello, I am Elise. Today, I will show you a way to prepare special kali mirch butter chicken the great recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Special Kali Mirch Butter Chicken The Great Recipe
Special Kali Mirch Butter Chicken The Great is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Special Kali Mirch Butter Chicken The Great is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook special kali mirch butter chicken the great using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Special Kali Mirch Butter Chicken The Great:
- Prepare 1 kg Chicken dressed
- Make ready to taste Raw Salt
- Take to taste Black Salt mix both salt 50-50 percent
- Take 150 gms Butter
- Prepare 200 ml Cream
- Get 25 gms Black pepper
- Make ready 2 tbs Green chillies paste
- Make ready 25 gms Ginger crushed
- Take 1 tbsp sugar
- Get 50 gms Kasuri methi
- Get 1 piece Lemon juice
Steps to make Special Kali Mirch Butter Chicken The Great:
- Boil chicken in less water.
- Melt butter mix chicken peices
- Use salt. Apply cream. Add black pepper.
- Sim the gas and add sugar ginger and lastly Kasoori methi and Green chily paste.
- Serve sausage and use fork and knife to eat with mayonnaise sauce.
- Enjoy the taste with lemon juice too.
So that is going to wrap it up with this distinctive dish special kali mirch butter chicken the great recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
