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Amritsari Butter Chicken

with special Let's Chef ingredients
40 mins
Chef's Note
A heartwarming favorite at home, a staple at most Indian restaurants, this north Indian dish has made its place in every corner of the world. Butter Chicken is made with pureed juicy tomatoes, and spices cooked in butter, and is finished off with fresh cream. The primary aroma of the dish unfolds with the addition of the kasuri methi/dried fenugreek leaves.

 Rs 220
Note: This price is for 2 servings. Choose additional servings on checkout.
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Chicken Breast Garlic Ginger Let's Chef Special spices - Marination
Tomato Lemon Heavy Cream Butter
Let's Chef Special spices - Gravy Cashew
Ingredient Quantity
Olive Oil 30 ml
Honey 60 ml
Pomegranate Juice 60 ml
Lemon Juice 30 ml
Cherry 100 gms
Lettuce 2 Cups
Pistachio 30 gms
Goat Cheese 30 gms

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Step 1: Marinate the Chicken

Wash and pat dry chicken. Make sure there is no excess water in the chicken. Dice the Chicken into small cubes. Puree the Ginger & Garlic into a paste and mix with Chicken.

Step 2: Add Lemon and Spice Mix

Squeeze a lemon into the Chicken and ginger, garlic mix. Transfer this to another bowl with the curd. Add Marinate spice mix to this and mix well. Set aside for 1 hour at least. Longer the marinating stage, better the dish

Step 3: Start the gravy

In a deep pan, heat half the butter. Add the gravy spice mix to the pan. Heat for 3-5 minutes till the spices release fragrances.

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Step 4: Add Peppercorns

Add Peppercorns at this stage.

Step 5: Blend the liquid mix

Blend the mix using a hand blender.

Step 6: Add Olive Oil

Slowly drizzle in the olive oil while the blender is on.

Step 7: Crumble the Goat Cheese

Bust up the Cheese using a fork to get finer pieces for your salad.

Step 8: Prepare the salad

Throw some spring greens into a large bowl.

Step 9: Toss other ingredients

Toss Cherries and Goat Cheese into the mix.

Step 10: Add Pistachios

Just Add Pistachios

Step 11: Drizzle with the dressing

And right before serving, drizzle with a few spoonfuls of the pomegranate honey dressing or add a sinful portion to quench your tangy tongue.

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