Butter Chicken Recipes in 10 Different Ways inUrdu & English |Butter Chicken Recipe by food fusion|Make Butter Chicken - The Easy Way | How To Make Butter Chicken At Home | Butter Chicken | Authentic Butter Chicken Recipe | Murgh Makhani | Best Butter Chicken Recipe | Butter Chicken Curry|Creamy butter chicken recipe|ruby ka kitechen|baba rrc |Indian Butter chicken recipe |Butter Chicken Recipe by food fusion.Resturant Style Indian Butter Chicken At Home by Chef Varun Inamdar.Easy Butter Chicken Recipe .Chicken Makhni Achari Handi Recipe by Food Fusion Resturant Style Butter Chicken Recipe.Butter Chicken Pasta.Authentic Butter Chicken Recipe by Sanjeev KapoorMurgh Makhni Recipe Sizzling Butter Chicken Recipe.Butter Chicken Recipe in Urdu
Click on your Favourite Recipe To Read More
1.Butter Chicken Recipe by food fusion
2.Resturant Style Indian Butter Chicken At Home by Chef Varun Inamdar
3.Easy Butter Chicken Recipe
4.Chicken Makhni Achari Handi Recipe by Food Fusion
10.Butter Chicken Recipe in Urdu
1.Butter Chicken Recipe by food fusion
Ingredients:
Chicken Preparation:
• Yogurt ½ cup
• Red chili ½ tsp
• Coriander powder ½ tsp
• Cumin powder ½ tsp
• Salt 1 tsp or to taste
• Chicken boneless ½ kg
• Lemon juice 1-2 tbs
• Oil for shallow frying
Butter Gravy:
• Butter 2-3 tbs
• Oil 1 tsp
• Bay leaf 2
• Onion sliced 1 large
• Ginger garlic paste 1 tbs
• Cashew nuts 25 gms (Optional)
• Tomatoes chopped 3-4
• Tomato paste 2 tbs (Optional)
• Salt ½ tsp or to taste
• Cream 2-3 tbs
• Fenugreek leaves dried 1 tsp
• Whole spice powder ½ tsp
• Coriander 1-2tbs (chopped)
Directions:
1.In a bowl add yogurt, red chili powder,coriander powder,cumin and salt, mix well.
2.Add boneless chicken and lemon juice, mix well and marinate for 30 minutes.
3.In a wok, add butter and oil (oil is added so that butter doesn’t get burned) heat it, add bay leaves and onion and sauté until onion are translucent.
4.Add ginger and garlic paste and sauté for a minute.
5.Add cashew nuts, tomatoes (chopped) and tomato paste (it is optional and added to enhance color) mix well. Cover and cook until tomatoes are cooked well.
6.For chicken, take out marinated chicken and add it in skewers.
7.Remove bay leaves from tomato gravy, add salt and mix well.
8.Add tomato gravy in a blender/chopper and blend until it makes a fine puree. You can add water to make it fine.
9.Now take sieve and strain puree. Strain very well.
10.Now bring wok on the stove with gravy. Bring it to boil and add water if gravy is thick.
11.Add cream and mix well.
12.Add fenugreek dried leaves, whole spice powder and coriander (chopped).Let it simmer for 2 minutes. Butter gravy is ready.
13.Shallow fry chicken skewers on medium low flame until done.
14.Serve skewer with the butter gravy or add chicken to the gravy and mix well, garnish with cream and fenugreek leaves and serve.
2.Resturant Style Indian Butter Chicken At Home by Chef Varun Inamdar
Ingredients
- For the chicken
- 300 gms Chicken breast boneless
- 1 tbsp Ginger garlic paste
- 1 tbsp Red chilli powder
- Salt to taste
- Oil to pan fry
- For the gravy
- 500 gms roughly slit tomatoes
- 100 gms roughly cut onions
- 1 tbsp garlic paste
- 50 gms cashew
- 1 tsp kasoori methi
- 1/2 tsp garam masala
- 4 tbsp sugar
- 2 tbsp kashmiri chilli powder
- 5 tbsp butter
- 3 tbsp cream
- 2 tbsp malt vinegar / 1.5 tbsp White Vinegar
- Salt to taste
Method:
1.Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes.
2.In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
3.In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts.
4.Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes.
5.Churn the mixture into a fine puree.
6.Strain it back into the same pan make sure there is minimal wastage.
7.Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
8.Garnish it with cream and kasoori meethi.
Butter Chicken is ready to be served!
3.Easy Butter Chicken Recipe
Ingredients
For marination:
- Ginger garlic paste- 1.5 tsp
- Salt- 1 tsp
- Lemon juice- 1 tsp
- Thick or hung curd/ yogurt- 3 tbsp
- Readymade Tandoori Masala- 3 tsp
- Oil- 2 tbsp
For the gravy:
- Oil- 1.5 tbsp
- Green cardamom- 3 nos.
- Cinnamon- 1 small piece
- Cloves- 3 nos.
- Black cardamom- 1 big
- Bay leaf- 1
- Onion, thick slices- 1 medium(65 gms)
- Ginger chopped- 1” piece
- Garlic cloves- 8 nos.
- Cashew nuts- 14 nos.
- Red tomatoes, thick sliced- 400 gms
- Kashmiri Chilli powder- 1 tbsp
- Salt- 1/2 tsp
- Butter- 3 tbsp (30 gms)
- Water- 200 ml
Other Ingredients:
- Butter- 2 tbsp
- Kasuri Methi roasted & powdered- 1/2 tsp
- Fresh Cream-3 tbsp
Preparation:
1.Cut the boneless chicken into 2 inch tikka pieces. Marinate the chicken pieces with the items indicated. Set aside for 2 hours in the refrigerator.
- Now to make the gravy, take a kadai/pan and heat 1.5 tbsp oil. Add all the whole spices and give a mix.
2.Add the sliced onions and fry on medium heat for 1 min to just remove the raw smell.
3.Now add the chopped ginger, garlic cloves and the cashew nuts. Fry on medium heat for 1 min.
4.Now add the sliced tomatoes, 1/2 tsp salt, Kashmiri Chilli Powder and 2 tbsp butter. Give a mix and cook on medium heat for 4-5 mins till the tomatoes become soft.
5.Add 200 ml water, give a mix and cover & cook on low heat for 15 mins till the tomatoes are soft & mushy.
6.Switch off heat and remove the bay leaf and black cardamom. Set aside to cool.
7.Put the mixture in a blender/grinder and blend till smooth.
8.Strain it into a bowl using a strainer.
9.You can also add 100 ml water in the blended mixture to help in straining the liquid. Set aside.
Process:
10.Heat 2 tbsp of oil in a pan and place the marinated chicken side by side. Fry on high to medium high heat for 3-4 mins and then flip the pieces.
11.Continue to fry 3-4 mins on the other side .
12.Flip again and continue to fry on medium heat for another 2-3 mins on each side till browned. Remove and set aside.
13.To prepare the curry, take another kadai/pan and heat 2 tbsp of butter on low heat. Add the blended strained gravy into the melted butter & give it a stir.
14.Cook on medium heat for around 1 min while stirring it.
15.Lower the heat and cook for another 3 mins while stirring it.
16.Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces.
17.Cook for around 3 mins adding little water based on your desired consistency.
18.To end, add the fresh cream, mix and simmer for 2 mins.
19.Serve with naan or rice.
Easy Butter Chicken is ready.
4.Chicken Makhni Achari Handi Recipe by Food Fusion
Ingredients:
-Butter salted 100g
-Boneless chicken cubes 1kg
-Hari mirch (Green chilli) paste 2 tbs
-Adrak lehsan (Ginger garlic) crushed 1 tbs
-Pyaz (Onion) paste ½ Cup
-Tomato paste 2 tbs
-Dahi (Yogurt) whisked 1 & ½ Cup
-Lal mirch (Red chilli) crushed ½ tbs
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Saunf (Fennel seeds) crushed 1 tsp
-Sabut dhania (Coriander seeds) crushed ½ tbs
-Kalonji (Nigella seeds) ½ tsp
-Rai dana (Mustard seeds) yellow ½ tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) 1 & ½ tsp or to taste
-Garam masala powder ½ tsp
-Coconut powder 2 & ½ tbs substitute: Almond paste/powder 2 tbs
-Achar (Mixed pickle) 2-3 tbs
-Cream 4-5 tbs (room temperature)
-Kasuri methi (Dried fenugreek leaves) 1 & ½ tsp
-Hara dhania (Fresh coriander) chopped
-Adrak (Ginger) julienne
-Hara dhania (Fresh coriander) chopped
-Nurpur Butter salted
Directions:
1.In a wok,add butter & let it melt.
2.Add chicken & mix well until it changes color.
3.Add green chilli paste,ginger garlic,mix well & cook for 2-3 minutes.
4.Add onion paste,tomato paste,mix well & cook for 2-3 minutes.
5.Add yogurt,red chilli crushed,cumin seeds,fennel seeds,coriander seeds,nigella seeds,mustard seeds,black pepper powder,turmeric powder,salt,garam masala powder,coconut powder,mix well & cook on medium flame until oil separates (6-8 minutes).
6.Add mixed pickle & mix well.
7.On low flame,add cream,mix well & cook for 3-4 minutes.
8.Add dried fenugreek leaves,fresh coriander,cover & cook on low flame for 8-10 minutes.
9.Garnish with ginger,fresh coriander,butter & serve!
Chicken Makhni Achari Handi is ready to serve.
5. Resturant Style Butter Chicken Recipe
Ingredients
For the Gravy
4 large Tomatoes, cut into half
2-3 large Onions, sliced
3-4 Garlic pods
1 inch-Ginger, sliced
1 tbsp Degi Mirch
5-6 Cloves
1 inch-Cinnamon Stick
3 Bay Leaves
5-6 Black Peppercorns
2 Green Cardamoms
2 tbsp Butter
Salt to taste
For Butter Chicken
2 tbsp Butter
1 tbsp Red Chilli powder
1 tsp Coriander powder
Prepared Gravy
3 tbsp Fresh Cream
1 tsp Honey
Cooked Tandoori Chicken, shredded
1-2 drops Kewra Water
1 tbsp Dried Fenugreek Leaves, toasted & crushed
Burnt Charcoal
1 tsp Ghee
Fresh Cream
Coriander Sprig
Process
For the Base Gravy
• In a heavy bottom pan, add ½ cup water.
• Add tomatoes, onions, garlic, ginger, degi mirch and all the whole spices. Mix well.
• Add 1½ tsp butter, salt and mix well. Cover the cook for 15 minutes.
• Once the tomatoes are soft, with a hand blender, blend the gravy till smooth.
• Strain the gravy through a strainer.
For Butter Chicken
• In a pan, add butter and allow it to melt. Add red chilli powder and coriander powder, cook for a minute.
• Pour prepared gravy, mix well and cook for 2-3 minutes.
• Add fresh cream, honey, shredded tandoori chicken, mix well and cook for another 3-4 minutes.
• Add kewra water, dried fenugreek leaves and cook for 2 minutes.
• In a small metal bowl, add burnt charcoal and place it in the middle of the gravy.
• Pour ghee over charcoal and immediately cover with a lid, keep it 2-3 minutes for the smoky flavour. Once done, remove the charcoal bowl.
• Transfer the butter chicken in a serving bowl. Garnish with fresh cream and coriander sprig. Serve hot with roti or rice.
6.Butter Chicken Pasta
For chicken
Ingredients:
· Oil 2 tbsp
· Kashmiri laal mirch powder 1 tbsp
· Dhaniya powder (coriander) 1 tbsp
· Jeera powder (cumin) 1 tsp
· Aamchur powder (dry mango powder) 1 tsp
· Kala namak (black salt) ½ tsp
· Garam masala 1 tsp
· Kasuri methi (dry fenugreek leaves) 1 tsp
· Ginger garlic paste 1 tbsp
· Thick curd 3 tbsp
· Boneless Chicken 250 gm (sliced)
· Salt and pepper powder as per taste
· Ghee 1 tsp + oil 1tsp (for cooking)
Method:
· In a mixing bowl, add oil and red chilli and whisk well to bleed its natural colour, further add the remaining powdered spices, curd, salt and pepper to taste and ginger garlic paste, mix well and add the sliced chicken, mix and marinate well for at least 30 minutes.
· Once marinated, set a pan on medium high heat, add ghee & oil, and cook the chicken for 3-4 minutes from one side, flip and cook on other side until its cooked, make sure the pan is hot enough while you’re cooking the chicken.
· Once cooked remove the chicken from the pan and further cut into thin strips, keep aside for later use.
For makhani sauce
Ingredients:
· Oil 1 tbsp
· Whole spices:
1. Jeera 1 tsp
2. Hari elaichi (Green cardamom) 3 nos.
3. Tej patta (bay leaf) 1 no.
· Onions 1 medium size (sliced)
· Sabut Kashmiri lal mirch 4-5 nos.
· Ginger 1 inch
· Garlic 8-10 cloves
· Tomatoes 700-750 gm (roughly diced)
Powdered spices:
1. Red chilli powder 1 tsp
2. Turmeric powder 1/4th tsp
3. Garam masala 1 tsp
4. Kasuri methi 1 tsp
· Sugar 1 tsp
· Cashew nuts 8-10 nos.
· Salt to taste
· Butter 2 tbsp
· Water 500 ml
Methods:
Set a wok on medium high heat, add oil, whole spices, sliced onions, Kashmiri mirch, ginger, garlic, tomatoes, powdered spices, sugar, cashew nuts, salt to taste and butter, mix well and cook on medium high flame for 10 minutes.
Add water and mix well, cover and cook on medium flame for 15 minutes.
Switch off the flame and cool down the mixture to room temperature for grinding.
Transfer the mixture to a grinding jar and grind to a fine puree, strain and keep aside, if you're not obsessed with the silky-smooth texture of the gravy, you can choose to skip the step of straining, but make sure you grind the mixture really smooth and fine. Keep aside to be used later.
For butter chicken pasta
Ingredients:
Oil 1 tbsp + butter 2 tbsp
Garlic 1 tbsp (chopped)
Ginger 1 inch (julienned)
Green chillies 1-2 nos. (chopped)
Kashmiri red chilli powder 2 tsp
Makhani sauce
Fresh cream 1/3rd cup
Garam masala a pinch
Kasuri methi a pinch
Grilled chicken
Boiled spaghetti
Fresh coriander as required
Lemon juice
Method:
As the components are ready, let’s make the butter chicken pasta, start by setting a pan on medium heat, add oil & butter, further add garlic, ginger and green chillies, cook for 1-2 minutes on medium flame.
Low down the heat and add the red chilli powder, add a splash of water to avoid the burning of the powdered chilli. Cook briefly for 20-30 seconds and add the makhani gravy, add hot water to adjust the consistency of the gravy and further bring to a simmer, cook for 5-6 minutes.
Now, add fresh cream, a pinch of garam masala and kasuri methi, stir well and the boiled spaghetti, grilled chicken and a handful of fresh coriander, mix gently and cook for 1-2 minutes.
Taste the sauce and adjust the seasoning accordingly, add lemon juice and finish with some freshly chopped coriander leaves, serve hot with freshly toasted garlic bread.
7.Authentic Butter Chicken Recipe by Sanjeev Kapoor
Ingredient:
750 gms chicken, cut into 4 large pieces on the bone
8-10 bright red medium tomatoes
2 one-inch cinnamon sticks
8-10 cloves
8-10 green cardamoms
Salt to taste
3½ tsps Kashmiri red chilli powder
Juice of 1 lemon
1½ inch ginger
10-12 garlic cloves
2 green chillies
400 gms yogurt
2½ tbsps ginger garlic paste
½ tsp garam masala powder + to sprinkle
2 tbsps mustard oil
1 tbsp oil + to grease
3 tbsps butter
2 cups readymade tomato puree
1 tsp dried fenugreek leaves powder (kasoori methi)
2 tbsps honey
A few sprigs of fresh coriander leaves
3 tbsps fresh cream
Method:
1. Roughly chop the tomatoes. Put them into a large mixer jar and grind to a puree.
2. Put the puree into a non-stick pan. Rinse the jar with a little water and add to the pan, mix and let it cook.
3. Add cinnamon, cloves, green cardamoms, salt and 1½ tsps Kashmiri red chilli powder and mix well. Cover and cook till the mixture thickens slightly and all the flavours blend well.
4. Put a little water in the lower container of the Gas Oven Tandoor and keep it on heat.
5. Make a few incisions on either side of the chicken pieces and put them into a large bowl.
6. Add lemon juice, salt and 1 tsp Kashmiri red chilli powder and mix well and keep the bowl in the refrigerator for 10 minutes.
7. Roughly chop ginger, garlic and 1 green chilli and add to the pan. Cover and cook.
8. To make the 2nd marinade put yogurt into another large bowl. Add salt, 1 tsp Kashmiri red chilli powder, 2 tbsps freshly ground ginger-garlic paste and freshly ground garam masala powder and mix well.
9. Add the marinated chicken pieces to this bowl and mix well. Add mustard oil and mix well. Let it marinate in the refrigerator preferably for at least 4 hours.
10. Strain the tomato mixture into a third large bowl.
11. Lightly grease the upper container of the Gas Oven Tandoor. Keep the marinated chicken pieces on it, cover and cook.
12. Heat butter and 1 tbsp oil in another non-stick pan. Add ½ tbsp ginger-garlic paste and saute till fragrant. Add the strained tomato mixture, readymade tomato puree, dried fenugreek leaves powder and honey and mix well and cook.
13. When the chicken is almost done, baste the pieces with a little oil, cover and cook till the chicken is completely done.
14. Finely chop coriander leaves and 1 green chilli and add to the tomato gravy.
15. Cut the chicken into smaller pieces and add to the gravy. Add cream and mix well. Sprinkle a little garam masala powder and mix well.
16. Transfer into a serving bowl and serve hot with naan or tandoori roti.
Authentic Butter Chicken is ready to serve.
8.Murgh Makhni Recipe
Ingredients
- Chicken (boneless) 300g
- Butter 3 tbsp
- Onion (chopped) half
- Ginger Garlic Paste 1 tbsp
- Whole Cumin 1 tsp
- Green Chili 2 pieces
- Salt as per taste
- White Pepper Powder 1 tbsp
- Cumin Powder 1 tsp
- Coconut (crushed) 1 tbsp
- Almond (crushed) 1 tbsp
- Chicken Stock half cup
- Cream 2 tbsp
- Yogurt 2 tbsp
Cooking Method
1- In a cooking pan, add butter and melt it.
2- Now, add onion, ginger garlic paste, whole cumin, green chili and cook for a while.
3- After that, add chicken and cook for 2-3 minutes.
4- Next, add salt, white pepper powder, cumin powder, yogurt, almond and cook for 2-3 minutes.
5- Afterward, add chicken stock and steam for 3-4 minutes.
6- Now add cream and use green coriander for garnishing.
Your tasty Murgh Makhani now ready to serve.
9.Sizzling Butter Chicken Recipe
Ingredients:
1 Chicken breast
2 tbsp Tandoori masala
2 tsp Ginger garlic paste
1/2 cup Yogurt
2 tbsp Ghee
1/2 tsp Salt
Ingredients for butter chicken sauce:
3 tbsp Butter
1 cup Onion (chopped)
1 tbsp Ginger garlic paste
1 & 1/2 cup Tomato puree
1 tsp Red chili powder
Salt to taste
1 & 1/2 tsp Coriander powder
1 & 1/2 tsp Cumin powder
1/2 tsp Fenugreek leaves (dried)
1/2 tsp Garam masala
1/2 cup Heavy cream
1 & 1/2 tbsp White vinegar
Directions:
1.Cut boneless chicken breast into cubes and set aside.
2.In a bowl whisk together yogurt, ginger garlic paste, salt and tandoori masala.
3.Marinate chicken cubes in it for 20 to 30 minutes and keep in refrigerator.
4.In a pan heat ghee, add marinated chicken and cook for 10 to 12 minutes or until fully cooked. Set aside.
5.In the same pan melt butter, add onion and cook until translucent.
6.Then add ginger garlic paste and sauté for a minute.
7.Add tomato puree, chili powder, salt, coriander powder, cumin powder, garam masala and vinegar. Cook for 8 to 10 minutes.
8.Blend the gravy until smooth in texture and transfer it to pan again.
9.Cook for 2 to 3 minutes.
10.Now add cream, fenugreek leaves and cook for 5 more minutes.
Add cooked chicken into gravy, and cook for another 2-3 minutes. If gravy is too thick add water according to your preference.
Serve in hot plate and your sizzling butter chicken is ready.
10.Butter Chicken Recipe in Urdu
اجزاء:
چکن کی تیاری:
• دہی آدھا کپ
لال مرچ ½ چائے کا چمچ
دھنیا پاؤڈر ½ چائے کا چمچ
• زیرہ پاؤڈر ½ چائے کا چمچ
• نمک 1 چمچ یا حسب ذائقہ
بغیر ہڈیوں والا چکن ½ کلو
• لیموں کا رس 1-2 چمچ
• اتلی فرائی کے لیے تیل
بٹر گریوی:
• مکھن 2-3 چمچ
• تیل 1 چمچ
• خلیج کی پتی 2
• پیاز 1 بڑی کٹی ہوئی۔
• ادرک لہسن کا پیسٹ 1 چمچ
• کاجو 25 گرام (اختیاری)
• ٹماٹر 3-4 کٹے ہوئے ہیں۔
• ٹماٹر پیسٹ 2 چمچ (اختیاری)
• نمک آدھا چائے کا چمچ یا حسب ذائقہ
• کریم 2-3 چمچ
• میتھی کے خشک پتے 1 چمچ
• پورا مسالا پاؤڈر آدھا چائے کا چمچ
دھنیا 1-2کھانے کے چمچ (کٹا ہوا)
ہدایات:
1. ایک پیالے میں دہی، لال مرچ پاؤڈر، دھنیا پاؤڈر، زیرہ اور نمک ڈال کر اچھی طرح مکس کریں۔
2. بغیر ہڈی والے چکن اور لیموں کا رس شامل کریں، اچھی طرح مکس کریں اور 30 منٹ کے لیے میرینیٹ کریں۔
3. ایک کڑاہی میں مکھن اور تیل ڈالیں (تیل ڈالا جاتا ہے تاکہ مکھن جل نہ جائے) اسے گرم کریں، اس میں خلیج کے پتے اور پیاز ڈالیں اور پیاز پارباسی ہونے تک بھونیں۔
4. ادرک اور لہسن کا پیسٹ ڈال کر ایک منٹ کے لیے بھونیں۔
5. کاجو، ٹماٹر (کٹے ہوئے) اور ٹماٹر کا پیسٹ شامل کریں (یہ اختیاری ہے اور رنگ بڑھانے کے لیے شامل کیا گیا ہے) اچھی طرح مکس کریں۔ ڈھک کر پکائیں جب تک ٹماٹر اچھی طرح پک نہ جائیں۔
6. چکن کے لیے، میرینیٹ شدہ چکن نکال کر سیخوں میں ڈال دیں۔
7. ٹماٹر کی گریوی سے خلیج کے پتے نکال لیں، نمک ڈال کر اچھی طرح مکس کریں۔
8. ایک بلینڈر / ہیلی کاپٹر میں ٹماٹر کی گریوی شامل کریں اور اس وقت تک بلینڈ کریں جب تک کہ یہ ایک باریک پیوری نہ بن جائے۔ آپ اسے ٹھیک کرنے کے لیے پانی ڈال سکتے ہیں۔
9.اب چھلنی لیں اور پیوری کو چھان لیں۔ بہت اچھی طرح چھان لیں۔
10۔اب گریوی کے ساتھ چولہے پر کڑاہی لے آئیں۔ اسے ابالیں اور اگر گریوی گاڑھی ہو تو پانی ڈالیں۔
11. کریم شامل کریں اور اچھی طرح مکس کریں۔
12. میتھی کے خشک پتے، سارا مسالا پاؤڈر اور دھنیا (کٹا ہوا) شامل کریں۔ اسے 2 منٹ تک ابالنے دیں۔ بٹر گریوی تیار ہے۔
13. چکن کے سیخوں کو ہلکی آنچ پر شیلو فرائی کریں یہاں تک کہ ہو جائے۔
14. مکھن کی گریوی کے ساتھ سیخ پیش کریں یا گریوی میں چکن شامل کریں اور اچھی طرح مکس کریں، کریم اور میتھی کے پتوں سے گارنش کریں اور سرو کریں
0 Comments