Ingredients 1: 4-5 Chicken breasts cut into bite sized pieces 1 teaspoon fine salt 2 tspns plain yogurt 2 tspns garam masala 2 tspns tandoori masala 1 teaspoon jeera (cumin) powder 2 tspns cooking oil
Ingredients 2: 1 large onion finely diced 2 tspns cooking oil 400g tomato puree 2 tspns ginger and garlic (paste) ½ to 1 teaspoon chilli powder Salt to taste
Ingredients 3: 100 g butter 125 – 175 ml fresh single cream 1 cup (250ml) chopped fresh coriander
Marinate chicken pieces in ‘ingredients 1’ for a few hours or overnight. Fry chicken in oil until just tender and cooked and set aside. In a clean pot, use ‘ingredients 2’ by frying onion in oil until golden brown and adding the rest of the ingredients to cook until oil comes to the top. Add the fried chicken and juices and cook for a few minutes further. Stir in butter, cream and coriander (ingredients 3). Simmer for a few minutes and the chicken is ready.
It can be served with basmati or rotis. When the basmati rice is cooked, add 1chopped onion fried in thick slice of butter with 1 x tablespoon jeera (cumin) seeds. Taste is awesome …