500g chicken fillet (big cubes) 1 onion finely chopped 100g butter 1 teaspoon chilli powder 1 teaspoon salt 1 teaspoon dhana jeeru (cumin) ½ teaspoon arad (Turmeric) ¼ cup mass /sour milk /buttermilk 2 tablespoon tomato puree 1 heaped teaspoon maziena ½ cup fresh cream Marinate chicken cubes with spices and buttermilk few hours or overnight. Saute onion with butter. Add the marinated chicken cook until meat changes col, then add the tomato puree and cook until done. Lastly add the fresh cream with maziena just before serving.
(optional: heat a piece of charcoal until red and hot. In a bowl add 2 tablespoon solid ghee (Clarified butter), Place the hot charcoal in the bowl with ghee (Clarified butter) add this to the pot with the lid closed. Leave to infuse about 5 minutes remove lid add the melted ghee (Clarified butter) to chicken stir well). Serve with hot butter or garlic Naan.