Method
1. Wash and soak the chick peas in water for 6 – 8 hours or overnight. Drain and pressure cook
until done.Drain excess water and set aside.
2. Prepare the Onion Tomato Curry using “CU 12” depending on the number of servings
required.
3. Pour the ghee in a dish. Add the cumin seeds and asafoetida.
4. Press 6 to select CU 06
5. Press weight button to select quantity.
6. When the oven starts to beep, add the onion tomato curry. Mix well and press start.
7. When the oven beeps again, add the drained chick peas, tamarind paste dissolved in water,
salt, black salt, red chilli powder, garam masala powder and coriander powder. Mix well.
Cover the dish partially with a loose fitting lid / cling film. Press start.
8. Remove from the oven.
9. Serve
hot.
CU 07: Butter Chicken
Ingredients
For 2 Persons
(350 grams)
For 4 Persons
(700 grams)
MurgTangriKabab
350 grams
700 grams
Tomato Puree
40 grams
80 grams
Ginger, finely chopped
½ teaspoon
1 teaspoon
Green Chillies, finely chopped
1
3
Cumin Seeds
¼ teaspoon
½ teaspoon
Bay Leaf
1
2
Cinnamon Stick
1
2
Cloves 2
4
Green Cardamoms, crushed
4
6
Mace
a pinch
a pinch
Salt
to taste
to taste
Red Chilli Powder
1/3 teaspoon
¾ teaspoon
Garam Masala Powder
1/3 teaspoon
¾ teaspoon
Coriander Powder
1/3 teaspoon
¾ teaspoon
Coriander Leaves
1 teaspoon
1 tablespoon
Cream
20 ml
40 ml
Honey
1 teaspoon
2 teaspoon
Water
150 ml
250 ml
Cashew Paste
2 tablespoons
4 tablespoons
KasooriMethi, crushed
¼ teaspoon
1 teaspoon
Butter
1 tablespoon
2 tablespoons
Dish Size
½ litre
1 litre
Method
1. Prepare the murgtangrikabab using “Is 11” depending on the number of servings required.
2. Place the butter in a dish. Add the cumin seeds, bay leaves, cloves, cinnamon stick, green
cardamoms, mace and ginger.
3. Press 6 to select CU 07
4. Press weight button to select quantity.
5. Mix in the tomato puree, cashew paste, green chillies, honey, salt and spices, when the oven
starts to beep. Press start.
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