Ingredients for chicken
400gram boneless chicken make medium size pieces
1 & ½ table spoon Ginger – Garlic paste (Adrak – Lassan paste)
½ cup fresh Curd (Dahi)
½ tea spoon Salt or as per your taste (Namak)
1 tea spoon Coriander powder (Dhaniya powder)
1 tea spoon Turmeric powder (Haldi powder)
1 tea spoon Red chilli flakes
1 tea spoon Red chilli powder (Lal mirch powder)
½ tea spoon Cumin powder (Jeera powder)
½ tea spoon Black pepper powder (Kali mirch powder)
2 table spoon cooking oil
Ingredients for White sauce
1 table spoon Butter (Makhan)
1 table spoon All purpose flour (Miada)
1 cup Cow Milk (Doodh)
100gram Graded mozzarella cheese
½ tea spoon Salt (Namak) as per your taste
½ tea spoon White pepper powder (Safedh mirch powder)
Ingredients for Assembling
100gram Graded mozzarella cheese
½ tea spoon Red chilli flakes (for sprinkle)
½ tea spoon fine chopped Coriander leaves (Hara Dhaniya) for garnish
1 fine chopped Green chilli (Hari mirch) to sprinkle
Preparation
- Take a bowl add in it washed Boneless chicken pieces add in it Ginger – Garlic paste (Adrak – Lassan paste), fresh Curd (Dahi), Salt or as per your taste (Namak), Coriander powder (Dhaniya powder), Turmeric powder (Haldi powder), Red chilli flakes, Red chilli powder (Lal mirch powder), Cumin powder (Jeera powder), Black pepper powder (Kali mirch powder) & finally add cooking oil mix it well to combine & let it marinate it for 30 minutes on room temperature.
- Heat a Pot or kadai add in it our marinated chicken roast the same for 2 to 3 minutes on high flame till water starts separating from chicken make sure to stir continuously to avoid burning.
- Once you see water has started separating cover it with lid & continue cooking it on low flame for another 10 minutes of till chicken turns tender.
- Uncover after 10 minutes & turn the flame on high & cook till excess water get dried up.
- Once you see water is dried up turn off the flame & keep the chicken aside.
- Heat a pan Add in it Butter (Makhan) & cook it on medium flame till butter metls completely once its melted add in it all purpose flour (Maida) & cook it for 1 to 2 minutes till its combines well.
- Once you can see its well combined add in it 1 cup cow milk (Doodh) & turn the flame on high make sure to stir continuously & cook till milk turns thick.
- Once milk has turned thick add in it graded mozzarella cheese continue cooking on high flame till cheese melts & well combined.
- Once its combined add in it Salt (Namak) & White pepper powder (Safedh mirch powder) mix well till combine & cook for another 1 minute stir continuously & its done white sauce is ready keep it aside.
- Now take our cooked chicken place in it on stove & turn on the flame on low then place our prepared white sauce on it top spread it all over & cover the chicken top with it then cover it with Graded mozzarella cheese the sprinkle on it Red chilli flakes & fresh fine chopped Coriander leaves (Hara Dhaniya) cover lid & cook on low flame for approx 5 minutes till cheese is completely melted.
- Uncover after 5 minutes & sprinkle on top fine chopped Green chilli (Hari mirch).
- Done! Enjoy cheese chicken boti you can serve with Tandoori roti or paratha.