⅛ pound butter (half of ¼ pound) 500g chicken fillet cubed 1 heaped teaspoon ginger garlic 3 teaspoon dhana Jeeru (Cumin) 1 teaspoon garam masala 1 teaspoon salt ¼ teaspoon tumeric 1 teaspoon black pepper ¼ teaspoon white pepper 1 teaspoon fine red chillies ½ 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!