Ingredients: 1kg chicken fillet (sliced in half lengthwise and then cut into thirds) 30g butter 3 elachie pods 1 teaspoon salt ½ teaspoon white pepper ½ teaspoon black pepper 1 ½ teaspoon dhana jeeroo powder ¼ teaspoon garum masala 2 tablespoon crushed garlic 1 teaspoon ground green chillies 2-4 tablespoon lemon juice 2 drops saffron essence 2 tablespoon badaam powder 250ml long life fresh cream
1. Heat butter with elachie, add garlic, spices and chillies. 2. Add chicken and lemon and mix in well. 3. Cook till no liquid remains. 4. Add essence, badaam and cream. 5. Allow cream to thicken. Serve with roghni naan/ roti.
Note: I added ½ teaspoon of dried thyme for extra flavour.