Take a pan, add butter and oil, heat up and fry chicken for 10 minutes.
Then add ginger garlic paste and salt, cover and cook for 15 minutes.
Then add black pepper, crushed coriander, fried crushed cumin seeds, crushed red chili and yogurt, mix well.
Cover and let it cook until chicken is tender.
Garnish with ginger flaks, green chilies, garam masala powder and lemon juice.
Serve with naan.
Chicken Casserole:
Ingredients:
Boneless chicken – 500 gm cut in julienne
Onion – 1 chopped
Garlic paste – 1 tsp
Salt – 1 tsp
Crushed black pepper – 1 tsp
Tomato ketchup – 3 tbsp
Mustard paste – 1 tsp
Chili garlic sauce or chili sauce – 2 tbsp
Boiled spaghetti – 1 cup
Capsicum – 1 cut in julienne
Sweet corn – 2 tbsp
Mushroom – 5
Boiled eggs – 2 cut in slices
Oil – 1/4 cup
Flour – 1 tbsp
Chedder cheese – 2 tbsp
Oregano – 1 tsp
Eggs – 2
Fresh bread crumbs – 2 tbsp
Method:
Take a pan, heat up oil and saute onion, then add garlic paste and fry until it turns into a light pink color.
Then add chicken and fry until water dries.
Now add flour, fry for one second and add salt, black pepper, mustard powder, ketchup and chili sauce, mix and take it off of the flame.
Preparation for dish:
Now take a casserole dish, spread cooked chicken, then boiled egg, then boiled spaghetti, then capsicum, then sweet corn, then oregano, then cheese sauce, then lightly beaten eggs.
Then sprinkle fresh bread crumbs and on top spread cheese and oregano and dots of tomato ketchup.
Bake in preheated oven on 180 degree, gas mark 4 for 10 to 15 minutes. Serve with salad and garlic bread.
