When north meets north east, it results in a delicious carnival of flavours.
BUTTER CHICKEN MOMO
Ingredients
300 gms chicken mince
1tsp garam masala powder
1 tsp garlic, finely chopped
1 tsp ginger, finely chopped
1½ tsp red chilli powder
Salt to taste
½ tsp dried fenugreek powder (kasuri methi)
2-3 charcoal pieces
6-8 cloves
2 tsps ghee
Readymade momo dough
Refined flour for dusting
1 tsp oil
1tbsp butter
2-3 green cardamoms
1 mace
1 tbsp ginger-garlic paste
1½ cup tomato puree
½ cup readymade tomato puree
½ tsp honey
1/8 cup cream
Fresh cream for garnish
Coriander sprig for garnish
Method
1. Take chicken in a bowl. Add ½ tsp garam masala powder, garlic, ginger, ½ tsp red chilli powder, salt and ¼ tsp kasuri methi powder. Mix well. Make a well in centre of the chicken mixture. Place a bowl with charcoal in the centre. Add 3-4 cloves and ghee. Cover immediately with a lid. Set aside for 5-6 minutes.
2. Dust flour on a worktop, place a portion of momo dough and roll it into a thin sheet. Cut-out roundels from the sheet with a medium sized cookie cutter.
3. Add spoons of mixture in the centre of a roundel and apply water on the edges. Seal the edges and shape into momos.
4. Heat water in a steamer. Add the momos, cover and steam for 10-12 minutes. Set aside in a plate.
5. Heat oil and ½ tbsp butter in a non-stick pan, remaining cloves, green cardamoms, mace and ginger-garlic paste. Sauté for a minute. Add tomato puree, readymade tomato puree, salt and ½ tsp red chilli powder. Cover and cook on medium heat till oil separates.
6. Strain the prepared gravy in another pan. Add remaining garam masala powder, remaining red chilli powder, remaining kasuri methi powder and honey. Sauté for 4-5 minutes on medium heat. Add remaining butter, momos and mix well. Add cream. Cook for 1-2 minutes.
7. Serve hot, garnished with cream and coriander sprig.
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