Tuesday, 7 March 2017

DELUXE BUTTER CHICKEN

INGREDIENTS

1 kg chicken fillet cubed
Marinate at least 1 hour in :
2 teaspoon red masala
2 teaspoon ginger garlic
1 teas poon jeeroo powder
1⁄2 teaspoon ground pepper
Chilli powder
Salt
1⁄2 teaspoon garam masala
6 tablespoon yoghurt ( not maas )

1⁄2 cup boiling milk
1⁄4 cup dessicated coconut
Place in a bowl. Cover and leave aside for about 1 hour. Liquidize.

4 tablespoon butter
1 teaspoon jeeroo & some curry leaves
1⁄2 cup tomato puree
1 cup fresh cream

METHOD

Melt butter.
Add the jeeroo & curry leaves.
Braise on medium heat. Add in tomato puree, fresh cream & the liquidized coconut milk .
Bring to the boil.
Add in the marinated chicken.
Cook until chicken is tender.
Garnish with dhania (coriander)

Serve with savoury rice or pita.

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