Velvet Chicken / Reshmi Murg

This time m updating here after ages...it doesn't imply that i was nit cooking..in fact right now m having n number of photos in my drafts.. now i have decided to upload from my phone itself.

Now coming to this dish,i prepared it just a week back at my home.its really really smooth in texture,in Pankaj's version simply slips through throat !

On Google,recipes were asking for  simply cornflour as thickening agent but according to me that ll not make gravy silky but just thick..so to make it trullyyy velvety i did my trial and it came out as blockbuster!!
So without further delay i present you all my trully Velvet Chicken !! 

INGREDIENTS

1Onion paste
1tomato puree
2tsp gg paste
1tsp garam masala
.5tsp chili,trmric,coriander powder each
1tbsp salt

1"Cinamon stick

2 Green Cardamom

1tsp Cumin seeds

1 Back Cardamom

.5 tsp Garam Masala powder(optional)
1tbsp ghee/butter
1.5cup water
1cup milk
1tsp cornflour
2tbsp cream
1tsp vinegar
3-4green chillies

DIRECTIONS

• Marinate chicken in 1tsp ginger-garlic paste,1 tbsp vinegar,1tsp salt,.5tsp turmeric coriander n chili powder each for atleast 1 hr.
• Boil marinated chicken with 1.5 cup water on low heat until its tender(around 15-20 minutes).
• Remove chicken pieces from stock.than strain the stock once its on room temperature.now add 1 cup milk in it.
• Heat 1tsp ghee/butter in pan.Add cinnamon,cardamoms,cumin seeds.then add 1 onion paste,1tbsp ginger-garlic paste and tsp garam masala pawder,saute on low heat for 5 minutes.
• Add 1 tomato puree n cook for another 10minutes on low heat
• Now switch off the heat n let the masala cool down n a bit,Now add stock n milk.place it on very low heat.cook fr 10 minutes.Remove from heat.strain again.once it on room temperature again add 1tsp cornflour n mix properly.place it again on heat n add chicken pieces.it ll thicken in 5minutes.finally add green chilies and cream.
• Serve with Bread of your choice.

# Straining twice is the key for making this gravy silky and smooth.

## Its MUST to bring stock on room temperature  before adding milk otherwise milk will curdle.Similarly spice paste must come to room temperature before adding stock-milk mixture.