Cubed Chicken Breasts
2 Large Tomatoes
Knorr Peri Peri sauce
dhania (coriander) / Jeera powder
Ginger & garlic paste
½ teaspoon Tumeric
Place butter, jeera seeds & crushed chillies
in a pot. When butter is melted add chicken,
ginger & garlic paste and dry spices (Cajun,
salt, dhania (coriander)/jeera, tumeric).
Place tomato’s I and boiling water till skin
separates. Peel and liquidize.
In a separate bowl mix fresh cream, chillie
sauce and liquidized tomato’s.
Add to cook chicken and cook on low for
further 5 minutes.
Garnish with fresh dhania (coriander) and serve with
garlic naan puri’s