Pathani Chicken Masala

This is a Vegetarian product.
  • No artificial colors
  • No preservatives
  • Rich in taste and aroma
  • Lip-smacking taste, super convenient
  • A perfect blend of pure spices
Grams

50g, 100g, 500g

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Ingredients: Coriander Cumin, Garlic, Cloves, Dry Ginger, Cinnamon, Cassia, Common Salt, Fenugreek -Leaf, Black Cardamom, Chilly, Turmeric, Asafoetida, Nutmeg, Mace, Fennel Seed, Black Pepper, Green-Cardamom, Anistar and Triphala

Recipe 1: Chicken Laziz Recipe
Ingredients:-
• 500 gms chicken
• 1 tsp ginger garlic paste
• 2 tsp curd
• Salt to taste
• 4 chopped onions
• 1 tsp AEROPLANE CORIANDER POWDER
• 3 tsp AEROPLANE CHICKEN MASALA POWDER
• 3 chopped green chillies
• 2 chopped tomatoes
• ½ tsp AEROPLANE TURMERIC POWDER
• 1 tsp AEROPLANE RED CHILLI POWDER

Method:
• Marinate chicken with 1 tsp ginger garlic paste, 2 tsp-curd, salt and 3 tsp Aeroplane Pathani Chicken Masala. Keep aside for 1 hour.
• Heat 3 tsp oil and golden fry 4 chopped onions. Add 3 chopped green chillies, ½ tsp ginger garlic paste, 1 tsp coriander powder, ½ tsp Aeroplane turmeric powder, 1 tsp aeroplane chilly powder with some water.
• Now add chopped tomatoes and marinated chicken. Cook till chicken gets tender. Add butter and Garnish with ginger julienne, coriander leaves and fresh cream.

Recipe 2: Butter chicken Recipe

Ingredients:
• 1 kg Chicken
• 150 ml Curd
• 50 gms Almonds  (grounded)
• 2 tsp ginger garlic paste
• ½ cup tomato puree
• 2 chopped Onion
• 2 tbsp chopped Fresh coriander
• 4 tbsp Fresh cream
• 1 ½ tsp AEROPLANE RED Chilli powder
• 3 tsp AEROPLANE CHICKEN MASALA POWDER
• 1 tbsp oil
• 75 gms Butter
• Salt as per taste

Method:
• Take a bowl and put curd, AEROPLANE CHICKEN MASALA POWDER, ginger, garlic, tomato puree , ground almonds, AEROPLANE chilli powder and salt and  Blend well.
• Put the chicken pieces in a large bowl. Pour over the curd mixture and marinate it. Keep aside for half an hour
• Heat butter and oil together in a pan, Put onions and fry for 3 minutes and add  marinated chicken mixture.
• Saute for about 7 to 10 minutes. Add half of the coriander leaves. Blend well.
•  Add cream. Stir for some time. Simmer.
• When the chicken is done, garnish with the remaining coriander leaves before serving.
• Tastes best with parathas or rotis.