1kg chicken fillets,cut into cubes
2 medium onions,finely chopped
20ml garam masala
20ml dhania (coriander) powder
20ml garlic and ginger paste
10ml jeera powder
20ml cayenne pepper
3 cardamon pods
5 black peppercorns
150ml natural yoghurt
60ml tomato puree
3 curry leaves
fresh coriander for garnishing,green onions,chopped for
Heat butter and oil in a pot.Sear the chicken pieces until they
are brown. Remove from pot.
In same pot,fry onions until they are golden and soft,adding a
little water when necessary.In a seperatebowl,blend together all
the spices,salt,peppercorns,yoghurt,tomato puree and chicken
pieces.Add this to the onions.
Add the milk and curry leaves,and leave to simmer for 15 minutes
stirring occasionally.Mix the cornflour with the cream and add
to the chicken.Cook for a further 10-15 minutes.Garnish with
fresh coriander and chopped green onions.
Serve with rogni naan.