1 kg chicken fillet—cubed ¼ teaspoon turmeric powder 1 teaspoon chick spice 1 teaspoon bbq spice 1 teaspoon black pepper 1 teaspoon lemon pepper 1 teaspoon lemon and herb 1 teaspoon green masala Salt to taste ½ teaspoon jeera powder
2 tin cream style sweet corn 1 lt fresh cream ½ packet cream of mushroom soup –diluted in water ½ lt fresh milk dhania (coriander) Shallot
Melt butter in pot, fry garlic till light brown, add chicken. Cook 8-10 minutes. Add all spices. Allow to cook for 5 minutes. Add cream style sweet corn. Cook for 5 minutes Add fresh cream & mushroom soup. Continue stirring until it boils, then add fresh milk, chopped dhania (coriander) and shallot. Leave to boil for 15-20 minutes on low heat. P.S :continue stirring until done to prevent scorching.