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MMMMM-----------------------FOR THE GRAVY---------------------------- 150 g Butter 100 g Cashewnuts; powdered 600 g Tomatoes; blanched, peeled ; and pureed 1/2 c Tomato ketchup; (120 ml) 4 tb Chilli sauce; (60 ml) 1/2 ts Tandoori colour; (2 ml) 20 g Dry kasuri methi leaves 1/2 ts Salt Chilli powder to taste; -(optional) 100 ml Fresh cream MIX all ingredients for the marinade and apply to the chicken. Keep aside for two hours. Cook in its own marination, without adding water, till almost dry. Skewer the chicken pieces and burn on a gas flame. When cool, shred into bits and add to the gravy. To prepare the gravy: Heat butter (do not let it burn), add cashewnut powder, and fry till light golden. Immediately add tomato puree, tomato ketchup and chilli sauce. Cook for five minutes. Add shredded chicken, the remaining chicken marinade if any, chilli sauce, tandoori colour and kasuri methi. Add chilli powder, if required. Simmer for five minutes. Add cream and check seasoning Cook for four minutes and serve. NOTES : Boneless chicken in a rich gravy of cashewnut paste and butter
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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