Wednesday, February 19, 2014

Velvet Chicken / Reshmi Murg

This time m updating here after doesn't imply that i was nit fact right now m having n number of photos in my drafts.. now i have decided to upload from my phone itself.

Now coming to this dish,i prepared it just a week back at my home.its really really smooth in texture,in Pankaj's version simply slips through throat !

On Google,recipes were asking for  simply cornflour as thickening agent but according to me that ll not make gravy silky but just to make it trullyyy velvety i did my trial and it came out as blockbuster!!
So without further delay i present you all my trully Velvet Chicken !! 


1Onion paste
1tomato puree
2tsp gg paste
1tsp garam masala
.5tsp chili,trmric,coriander powder each
1tbsp salt
1"Cinamon stick
2 Green Cardamom
1tsp Cumin seeds
1 Back Cardamom
.5 tsp Garam Masala powder(optional)
1tbsp ghee/butter
1.5cup water
1cup milk
1tsp cornflour
2tbsp cream
1tsp vinegar
3-4green chillies


  • Marinate chicken in 1tsp ginger-garlic paste,1 tbsp vinegar,1tsp salt,.5tsp turmeric coriander n chili powder each for atleast 1 hr.
  • Boil marinated chicken with 1.5 cup water on low heat until its tender(around 15-20 minutes).
  • Remove chicken pieces from stock.than strain the stock once its on room add 1 cup milk in it.
  • Heat 1tsp ghee/butter in pan.Add cinnamon,cardamoms,cumin seeds.then add 1 onion paste,1tbsp ginger-garlic paste and tsp garam masala pawder,saute on low heat for 5 minutes.
  • Add 1 tomato puree n cook for another 10minutes on low heat
  • Now switch off the heat n let the masala cool down n a bit,Now add stock n it on very low heat.cook fr 10 minutes.Remove from heat.strain again.once it on room temperature again add 1tsp cornflour n mix it again on heat n add chicken ll thicken in 5minutes.finally add green chilies and cream.
  • Serve with Bread of your choice.

# Straining twice is the key for making this gravy silky and smooth.
## Its MUST to bring stock on room temperature  before adding milk otherwise milk will curdle.Similarly spice paste must come to room temperature before adding stock-milk mixture.

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