CASHEW - CUT INTO SMALL PIECES AS PER NEED

METHOD
                                          
CLEAN CARROT AND BOIL IT WELL. THEN MIX CARROT WITH INGREDIENTS LISTED IN NO: 2 IN A JUICE MIXER. CHILL IT. LATER BEFORE SERVING ADD A SCOOP OF ICE-CREAM OF YOUR TASTE INTO EACH PORTION(GLASS) . GARNISH IT WITH BREAKS OF CASHEW WHILE SERVING AND NEVER FORGET TO SERVE IT CHILLED... HAPPI CHILLED BUGS BUNNY !!!!!

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STEP 1

1) CHICKEN - 1.5 Kg
GINGER PASTE - 2 TEA SPOON

GARLIC PASTE - 2 TEA SPOON

CHILLY POWDER - 1.5 TEA SPOON

TURMERIC POWDER - 1 TEA SPOON
CURD - HALF CUP
SALT - AS PER NEED

BUTTER - AS PER NEED

2) BUTTER - 200 Gm

ONION - 6 NO'S

GINGER - 50 gm

garlic - 12 SLICE

CHILLY - 1.5 TEA SPOON

TURMERIC POWDER - 1.5TEASPOON‌

3) JEERA - 1.5 TEA SPOON

TOMATO PASTE - HALF CUP
SOAKED CASHEW - 150 gm

LEMON - 2 No's

PEPPER POWDER - 2 TEA SPOON‌

METHI LEAVES - 3 TEA SPOON‌
GREEN CHILLY AND CORIANDER LEAVES FOR DECORATING

HEAT 200 gm BUTTER IN A PAN AND ADD JEERA TO IT ONCE THE BUTTER BECOME HOT. LATER MIX INGREDIENTS LISTED UNDER NO.3 TO IT. ONCE IT ATTAIN A YELLOWISH COLOR ADD INGREDIENTS NO.2 TO IT. MIX THE FRIED CHICKEN IN THIS MIXTURE AND ADD WATER AND SALT IF REQUIRED.

SERVE THIS IN A PLATE AFTER DECORATING IT WITH GREEN CHILLY AND CORIANDER LEAVES AS PER YOUR TASTE. BUTTER CHICKEN READY!!!!!

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