Ingredients:
- Tamatar (Tomatoes) 3-4 medium
- Water as required
- Mon Salwa Chicken seekh kabab 360g
- Ghee 3 tbs
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Namak (Salt) ½ tsp or to taste
- Lal mirch (Red chilli) crushed 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Dahi (Yogurt) whisked ½ Cup
- Cream ¼ Cup
- Garam masala powder ½ tsp
- Kali mirch (Black pepper) crushed ½ tsp
- Kasuri methi (Dried fenugreek leaves) ½ tbs
- Adrak (Ginger) julienne 2 tbs
- Hari mirch (Green chillies) sliced 2-3
- Hara dhania (Fresh coriander) chopped 2 tbs
- Makhan (Butter) 2 tbs
- Makhan (Butter)
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) sliced
- Hara dhania (Fresh coriander) chopped
Directions:
Cut tomatoes slightly with the help if the knife.
In saucepan,add water and heat it.
Add tomatoes and boil for 2-3 minutes then remove skin & cut into pieces.
In blender jar,add tomatoes and blend well to make a puree & set aside.
Cut chicken seekh kababs into halve & set aside.
In a wok,add ghee & let it melt.
Add ginger garlic paste & sauté for a minute.
Add pureed tomatoes & mix well.
Add red chilli powder,cumin seeds,salt,red chilli crushed,turmeric powder,coriander seeds and mix well, cover & cook on medium flame for 3-4 minutes then cook on high flame for 2 minutes.
On low flame,add yogurt,mix well & cook until oil separates (2-3 minutes).
Add chicken seekh kababs and mix well,cover & cook on low flame for 3-4 minutes.
Add cream on low flame & mix well.
Add garam masala powder,black pepper crushed,dried fenugreek leaves,ginger,green chilli,fresh coriander & mix well.
Add butter,cover & simmer on low flame for 3-4 minutes.
Garnish with butter,ginger,green chilli,fresh coriander & serve with naan.
Ajza:
- Tamatar (Tomatoes) 3-4 medium
- Water as required
- Mon Salwa Chicken seekh kabab 360g
- Ghee 3 tbs
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Namak (Salt) ½ tsp or to taste
- Lal mirch (Red chilli) crushed 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Dahi (Yogurt) whisked ½ Cup
- Cream ¼ Cup
- Garam masala powder ½ tsp
- Kali mirch (Black pepper) crushed ½ tsp
- Kasuri methi (Dried fenugreek leaves) ½ tbs
- Adrak (Ginger) julienne 2 tbs
- Hari mirch (Green chillies) sliced 2-3
- Hara dhania (Fresh coriander) chopped 2 tbs
- Makhan (Butter) 2 tbs
- Makhan (Butter)
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) sliced
- Hara dhania (Fresh coriander) chopped
Directions:
Tamatar mein knife ki madad sa slightly cut laga lein.
Saucepan mein pani dal ker garam karein.
Tamatar dal ker 2-3 minutes kliya boil ker lein phir skin ko nikal lein aur pieces mein cut ker lein.
Blender jar mein tamatar dal dein aur blend ker ka puree tayyar ker lein & side per rakh dein.
Chicken seekh kabab ko do hisson mein cut ker lein & side per rakh dein.
Karahi mein ghee dal ker melt karein.
Adrak lehsan paste dal ker ek minute kliya paka lein.
Pureed tamatar dal ker ache tarhan mix karein.
Lal mirch powder,zeera,namak,lal mirch crushed,haldi powder aur sabut dhania dal ker ache tarhan mix karein aur dhak ker darmiyani ancch per 3-4 minutes kliya paka lein phir tez ancch per 2 minutes kliya paka lein.
Chulha halka karein aur dahi dal ker ache tarhan mix karein aur oil alag ho janay tak paka lein (2-3 minutes).
Chicken seekh kabab dal ker ache tarhan mix karein aur dhak ker halki ancch per 3-4 minutes kliya paka lein.
Halki ancch per cream dal ker ache tarhan mix karein.
Garam masala powder,kali mirch crushed,kasuri methi,adrak,hari mirch aur hara dhania dal ker ache tarhan mix ker lein.
Makhan dal ker dhak dein aur halki ancch per 3-4 minutes kliya dum per rakh dein.
Makhan,adrak,hari mirch aur hara dhania sa garnish ker lein aur naan ka saath serve karein.
