Cubed Chicken Breasts Butter Fresh Cream 2 Large Tomatoes Knorr Peri Peri sauce Cajun Spice Crushed Chillies dhania (coriander) / Jeera powder Salt Whole jeera 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