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Friday, March 23, 2012

Milk Paneer Chicken Stew

When I read the recipe for this dish, I was not sure about its taste at first. It seemed like a simple recipe, and since it didn't require much work, I decided to go ahead & try it out. As long as there's chicken in it, I was quite sure my hubby would eat it anyway. Normally, a stew is cooked in coconut milk, but here, normal milk is used. And let me tell you, I was very happy with the result. It was yummylicious, and I wished I had made more. I decided this is going to be one of the dishes I'll most probably cook if I had any guests, and I did. Gladly, my guests loved it too.

  1. Chicken - 1/2 kg
  2. Pepper - 2 tbsp
  3. Maida - 2 tbsp
  4. Onion - 2, chopped
  5. Green chilly - 2
  6. Chopped ginger - 1 tbsp
  7. Chopped garlic - 1 tbsp
  8. Carrot - cut into cubes - 1 cup
  9. Paneer - cut into cubes - 10 pcs
  10. Ghee - 2 tbsp
  11. Milk - 1/2 ltr
  12. Coriander leaves - few


Marinate the cleaned chicken with 1 tbsp pepper and required amount of salt and keep it for half an hour. Add 1 tbsp maida to the marinated chicken and stir it a little. Fry this chicken in ghee and keep aside. Heat a    kadhai, add the remaining ghee, and when its hot, add chopped onions, green chilly, ginger & garlic and saute for a while. To this, add remaining pepper and 1 tbsp maida and saute till the rawness of the maida goes. Add the fried chicken, carrot & paneer pieces along with the milk and salt, let it boil for sometime. After 10 mins, switch off the flame & garnish with the coriander leaves.

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