Veggi Chicken Bake in Green Butter Lake
Veggi Chicken Bake in Green Butter Lake

Hey everyone, it is me again, Bethany, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, veggi chicken bake in green butter lake. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Veggi Chicken Bake in Green Butter Lake is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Veggi Chicken Bake in Green Butter Lake is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have veggi chicken bake in green butter lake using 22 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Veggi Chicken Bake in Green Butter Lake:
  1. Make ready 1 Chicken Breast
  2. Make ready 200 gms Hung Curd
  3. Make ready 2 Tablespoons Mint & Coriander Leaves Paste
  4. Prepare 2 teaspoons Ginger-Garlic Paste
  5. Take 3/4 teaspoon Red Chilli Powder
  6. Make ready 1/2 Teaspoon Turmeric Powder
  7. Get Salt
  8. Take 2 small Onions
  9. Take 1 Large Green Bell Paper
  10. Take 50 Grams Cauliflower (or Broccoli)
  11. Get 1 Carrot
  12. Make ready 2 Tomatoes
  13. Take 1 Spring Garlic Stem
  14. Take 2 inch Stick of Cinnamon
  15. Get 1 Black Cardamom
  16. Take 3-4 Green Cardamoms
  17. Prepare 4-5 Black Pepper Corns
  18. Take 2 Black Cloves
  19. Take 1/2 teaspoon Thyme
  20. Prepare 1/2 teaspoon Rosemary
  21. Prepare 3 Tablespoons Butter
  22. Make ready Rose Petals
Instructions to make Veggi Chicken Bake in Green Butter Lake:
  1. First of all Dry Roast all the whole spices (Cinnamon, Black Cardamom, Green Cardamoms, Black Pepper Corns, Black Pepper Corns, Black Cloves, Thyme, Rosemary) - And grind them altogether to make a fine powder.
  2. Cut the Chicken into small pieces and marinate it with Dry Roast Powder, Red Chilli Powder, Turmeric Powder, Hung Curd, Coriander Paste, Mint Paste, Ginger-Garlic Paste and Salt.
  3. Cut the vegetables into Bite Size pieces and add them to the marinated Chicken.
  4. Keep this mixture of Chicken and Veggies in the refrigerator for at least 3 hours.
  5. Palace the mixture in a Dish. Put the Butter cubes in between the Chicken pieces, add a few Mint & Coriander stigs and some rose petals. Slice a tomatoe into thin slices and layer it on the top.
  6. Bake it for 25-30 minutes.
  7. Enjoy with Family

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