Cuisine: Indian Main Course
Serves: 2-3 Pax
INGREDIENTS
- Chicken with Bone or Boneless 250gms
- Tomato Medium 4pcs
- Onion Medium 1pc
- Ginger and Garlic paste 2tbsp
- Salt to taste
- Dhaniya powder to taste
- Garam masala to taste
- Red chilly powder to taste
- Curd 100gms
- Milk 100ml
- Cream for garnish
- Butter for garnish
- Coriander for garnish
- Vegetable oil for cooking
METHOD:
- Marinate the chicken with Curd, Salt, Dhaniya powder, Garam Masala, Red chilly powder, Ginger and Garlic paste and keep aside for minimum p30min
- Roughly chop onion and tomato and sauté them in a pan with two spoon of oil
- Blend the mixture in the blender
- Take a pan, add oil, them sauté the marinated chicken pieces
- As the chicken is cooked, add the blended mixture of onion and tomato in the pan. Add milk for thickness
- Cover it with the lid and cook for 10min on a low flame
- After opening the lid, check the salt and server with garnish of Cream, Butter and Kasoori methi
- Serve Hot
Chef Tips
- The marinated chicken can be kept in fridge for further use
- The mixture of onion and tomato have to cooled before blending
- The milk have to be full cream for best results
- Adding of milk gives it a good texture
- Add honey in the last for some sweet flavour