Recipe credit: Rice Cook Book
Picture credit: Fatima Asif Latif
Slightly tweaked by Fatima Asif Latif
Bismillah hir Rahman nir Raheem
1 chicken cut into portions, wash and drain
2 tablespoons lemon juice
1 teaspoon crushed garlic
1 teaspoon chilli garlic paste
¼ cup ghee (Clarified butter) (Clarified butter)
1 teaspoon lemon pepper
1 teaspoon red chilli powder
1 x 50g tomato paste
250ml fresh cream
250ml plain yogurt
1 tablespoon mustard sauce
½ teaspoon crushed garlic
2 green chillies pounded
¼ cup dhania (coriander) (coriander) pounded
Combine all ingredients for chicken except the ghee (Clarified butter) (Clarified butter).
In a pot heat the ghee (Clarified butter) (Clarified butter). Add marinated chicken and cook until almost tender.
Add the sauce and cook until done.
Sauce : place all the ingredients in a saucepan cook over heat and add to chicken.