Chicken Paneer Reshmi
Ingredients:
Boneless Chicken ½ kg
Tomato Puree 1 tbsp
Green Chilies (crushed) 6
Black Pepper (crushed) 1 tsp
Butter 1 tbsp
Cumin (roasted & ground) 1 tsp
Button Red Chili (crushed) 1 tbsp
Almond (chopped) 15
Salt as required
Cheddar Cheese (grated) 1 packet
Ginger Garlic (ground) ½ tbsp
Fresh Cream 1 packet
Oil ½ cup
Method:
Heat ½ cup oil in a wok and add and slightly cook ½ tbsp ginger garlic paste.
Now add chicken and salt and cook till the water in the wok dries completely.
Add 1 tsp roasted and ground cumin, 1 tbsp crushed red chili, 6 raw green chilies and 1 tbsp tomato ketchup. Mix well and cook.
As the oil layer starts forming on the top, add 1 packet fresh cream, 1 tbsp butter and 1 packet grated cheese.
When the chedder cheese melts add 15 chopped almonds and serve.
Now add ½ kg boneless chicken and salt, cook until the water in the wok is completely dried.
Add 1 tsp roasted and ground cumin seeds, 1 tbsp crushed red chilies, 6 crushed green chilies and 1 tbsp tomato puree. Cook and leave it to simmer.
When oil is visible on the top, add 1 packet fresh cream, 1 tbsp butter and I packet grated cheddar cheese.
As the cheese melts, sprinkle chopped almonds and serve hot.