Butter Chicken, Egg Roast, Fish Vattichathu

Butter Chicken :

Step 1
Marinate 400 g chicken boneless strips or cuts (small pieces) with 1/4 tsp salt and 1/4 tsp kashmiri chilly powder.

Step 2
Melt 1 tbsp butter and saute the chicken for 3 minutes. Add currease and a cup of water.

Step 3
Cover the lid and cook for 10 minutes. Open the lid, stir until the gravy is thick. Switch o the flame and add 1 tbsp fresh cream.

Egg Roast :

Step 1
Boil eggs & keep aside.

Step 2
Add currease to a pan along with a cup of water / coconut milk. Boil to the required consistency. Add boiled eggs & serve hot.

Fish Vattichathu :

Step 1
Add Currease and a cup of water to a pan and boil.

Step 2
Add 500g fish to the boiling gravy. Simmer and cook till the gravy is thick.

Butter Chicken :

Onion, Tomato, Garlic, Kashmiri Chilly, Garam Masala,
Pepper, Cumin, Cashew, Kasuri Methi, Sugar, Veg oil, salt.

 Egg Roast :

Onion, Tomato, Ginger, Garlic, Green Chilly, Kashmiri chilly,
Curry Leaves, Coconut Oil, Coriander, Turmeric, Pepper,
Garam Masala, Salt.

Fish Vattichathu :

Shallots, Ginger, Garlic, Green Chilly, Red Chilly, Curry Leaves,
Coriander, Kashmiri Chilly, Turmeric, Pot Tamarind,
Coconut Oil, Salt.