For the chicken: 1 large or 2 medium onions, thinly sliced 2 tablespoon ghee (Clarified butter) 1kg chicken fillet, cubed 1 ¼ teaspoon salt 1 teaspoon haydar (tumeric) 1 ½ teaspoon chillie powder (can add less) 2 teaspoon ginger garlic paste
For the sauce:
250g buttermilk 250ml fresh cream 1 tablespoon Chana (gram) flour ¼ teaspoon haydar 1 teaspoon garlic A squeeze of lemon juice
Braise the onions in ghee (Clarified butter) until light golden brown in colour Add the chicken, and the spices for the chicken (salt, chilli, ginger garlic, haydar). Cook the chicken on low until the water cools out In a bowl mix together the ingredients for the sauce. Add this mixture to the chicken and allow to boil once. Switch the stove off and allow to simmer for 10-15 minutes. Garnish with some fresh green dhania (coriander) and serve with naan.