INGREDIENTS

I chicken disjointed or cubed fillet
2 tablespoon shan butter chicken spice
1 teaspoon dhana jeeroo
½ teaspoon arad (Turmeric)
2 teaspoon red ginger garlic masala
¼ teaspoon garam masala
Chillies to taste
Salt to taste
¼ teaspoon fine black pepper
¼ teaspoon Elachi (cardomom) powder
1 tablespoon lemon juice
Butter
¾ cup yoghurt
I small onion
2 small tomatoes
½ cup fresh cream

METHOD

Marinate chicken in spices and cook in butter and yoghurt on a low heat.
Boil the tomato and onion in another pot.
Liquidise then add to chicken.
Add fresh cream, cook until thick. Garnish with dhania (coriander).
Serve with rogni naan or roti.
Zaakirah