- Paneer – 500 grams
- Curd – 500 grams
- Butter & ghee
- Spices: salt, black pepper, garam masala & Kasoori methi
HUNG CURD PREPARATION:
Firstly we need to prepare hung curd. To prepare hung curd use a muslin cloth. Take a big bowl, spread muslin cloth in the bowl and pour all curd into the cloth. Now, tie the cloth from the top making curd into a bunch. Before tieing make sure to drain all access water from it. Hang the curd for about 4-6 hours and let the water dip from it. That will extract all carbs out and all thick fat-rich hung curd will be ready.
Take a pan and heat 2 tablespoons ghee and a dollop butter to it. Add finely chopped onions and let them turn a lil red Now add grated or finely chopped garlic to it.
Add paneer pieces to the mixture in the pan. On a low flame, let the paneer bind and cook for about 3-4 mins. Once the paneer is a lil cooked, tossed around the chicken in the pan.
Add hung curd into the pan and add water if the curd is too think and is not binding with the paneer well. Let the paneer cook for about 2-3 minutes in curd. Now add 3-4 tablespoons fresh cream to the sabzi.
Add spices to paneer, spices like salt, black pepper, garam masala and kasoori methi to it. Additionally, you can also add finely chopped green chilies and coriander if you like your paneer spicier.
Let the chicken cook for about 8-12 minutes till you see fat separated on the top. Fat rich chicken Dahi kali mirch is ready.