1 kg Chicken Fillet (cut in strips)
1 x 250 ml Fresh cream
1 tub sour cream
1 teaspoon salt
1 teaspoon ginger garlic masala
1 teaspoon fine dhania (coriander)
1 teaspoon fine jeeru (cumin)
1 or 2 teaspoon fine red chillies
1 onion - chopped
1 x 50g sachet tomato paste
1 tablespoon lemon juice
1 teaspoon sugar
Braise onions in little oil, then add chicken fillet. Add ginger garlic masala, all spices and lemon juice. Once chicken is cooked and all water burnt out add tomato paste. Mix then add sour cream, fresh cream and 1 teaspoon sugar.
Simmer for a few minutes.
Serve hot with rice, roti or naan.