500g chicken breast fillets, cut into strips or small cubes About 2 large tablespoons butter ½ teaspoon turmeric Ground green chilliesDash lemon juice1 teaspoon sugarSalt to taste Cup milk Cup cream Around 1 heaped teaspoon cornflour (less risky than cake flour in terms of the sauce becoming lumpy)
Mix half the milk with the cornflour and set aside.Heat butter in large pan till just bubbling, but not hot enough to start browning. Add chicken pieces, stirring to coat well with butter. Add turmeric, salt, lemon juice and ground green chillies. Once chicken is nearly cooked add cream and remaining milk. Turn heat lower and add the milk-cornflour mix and teaspoon sugar. Add pinch of egg yellow colouring or powder. Stir till sauce thickens ( if too thick, add extra milk and cream. )Serve hot with rice or Naan.