Indian Styled Butter Veat

Serves 4
    1 Packet Veat Chicken Flavor Bites For Marinade:- 1 tsp lemon juice, 1tsp chilli powder. For Yoghurt Mix:- 1/2 cup yoghurt, salt to taste, 1 tbsp garlic paste, 1/2 tsp garam masala, 2tbsp melted butter, 1 tbsp chili powder, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tbsp ginger paste. For Sauce : 1 tbsp butter, 1/2 tbsp garam masala, 1/2 tbsp ginger paste, 1/2 tbsp garlic paste, 1/2 tbsp chopped green chillies, 1 cup tomato puree, 1 tbsp chili powder, salt to taste, 1 cup water, 1 tbsp honey, 1/2 tsp dried fenugreek leaves, 1/2 cup fresh heavy cream.

To Marinade: Place Veat Bites in a glass dish or bowl with the lemon juice and 1 tbsp chili powder. Toss to coat; cover dish and refrigerate to marinate for 1 hour. Drain yoghurt in a cloth for 15 to 20 minutes. Place ina medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yoghurt mixture over the Veat Bites, replace cover and refrigerate to marinate fro another 3 to 4 hours. Preheat oven to 400° F (200° C). Skewer the Veat Bites and place ina 9 * 13 inch baking dish and bake in a preheated oven for 20 minutes or until almost cooked through. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chillies. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. Place Veat Bites in sauce mixture. Stir in fresh cream.

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