Method :
Make a paste of egg, salt, red
chili powder, lemon and half of the ginger garlic paste. Flatten the chicken escalopes. Coat both sides of the escalopes
with butter and refrigerate for 15 minutes. Blanch the almonds and grind to a
paste. Heat oil in a pan and shallow fry
the chicken escalopes on low heat till golden brown in color, remove
and set aside. For the sauce : mix together the
almond paste and yoghurt. Heat butter and oil in a frying
pan. Add the remaining ginger garlic
paste to the yoghurt and almond paste and saute.
Season to taste with salt, red
chili powder and white pepper powder. Add brown onion paste and tomato
puree. Stir in cream and saute it for
8-10 minutes. Then add the chicken escalopes to
the curry. Cook till the curry reduces to
half and the escalopes are done. Place the escalopes on the serving
platter and pour the sauce on top. Serve hot, garnished with slivered
almonds, garam masala and cream.
Serves 4
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