jiboombaa

Ingredients:

1. oil – 2Tsp
2. Butter – 2 Tsp
3. Cumin – 1Tsp
4. Onion – 1 large finely chopped
5. Tomatoes – 2 finely chopped
6. Green chilli – 1
7. Ginger & garlic paste – 2 Tsp
8. Red Chilli powder – 1Tsp
9. Corriander Powder – 1/2 Tsp
10. Turmeric – 1/4 Tsp
11. Cashew nuts – 6 nos
12. Chicken Breast – 500 gms , cut in to 2 inches length wise
13. Fresh Cream – 2 Tsp (optional)
14. Tomato sauce – 1 Tsp
15. Orange food color – A small pinch
16. Corriander leaves for garnishing
17. Salt for taste

Method :

Initial preparation:

1. Add one spoon of oil to the hot pan. Add a spoon of Ginger garlic paste stir it for 30 seconds.
2. Now add the chicken and stir it well. Add half of the salt to the chicken.Let it cook for 5 min or till it changes to white color. Then transfer all of them from pan to a bowl and keep it aside.

To Grind:

1. Add a spoon of oil to the hot pan. Add cumin seeds followed by onion and green chilli . Stir it till onions are translucent. Then add cashew nuts.
2. Add a spoon of Ginger garlic paste. Add chilli powder, corriander powder and turmeric powder. Mix it well.
3. Add in the tomatoes and cook for 5 mins.
4. Remove these cooked ingredients and grind it to a smooth paste in a mixer.

For the Sauce:

1. Now for the third time heat the pan and add the butter. Pour in the grind ingredients mix, to the pan.
2. cover it and cook for 10 min in a slow flame. Add the tomato sauce and food color.  Now add the cooked chicken in to the pan and let it cook for 10 more minutes.
3. Finally add fresh cream . Garnish with Corriander leaves.

Tip : Butter chicken and Butter Naan is the best combination . Also this gravy tastes good with Chappathi , Rice & Roti.