1⁄8 pound butter (half of 1⁄4 pound)
500g chicken fillet cubed
1 heaped teaspoon ginger garlic
3 teaspoon dhana Jeeru (Cumin)
1 teaspoon garam masala
1 teaspoon salt
1⁄4 teaspoon tumeric
1 teaspoon black pepper
1⁄4 teaspoon white pepper
1 teaspoon fine red chillies
1⁄2 teaspoon course red chillies
Cook chicken in all masalas. Then add 4 large grated
tomatoes. 3 teaspoon brown sugar. Allow tomatoes to
reduce. Then add 1 small tin nestle cream + 1 full cup
fresh cream & 1 curry spoon mayonnaise. Allow to boil
together until sauce thickens. Boil pasta with a dash of
olive oil & salt. When done drain & toss into chicken.
Spoon into casserole dish & cover with grated cheese.
Bake at 180 degrees for 15 minutes. Enjoy!