INGREDIENTS
Chicken boneless ½ kg
Cream 2 tbsp
Butter 2 tbsp
Yogurt 2 tbsp
Tomatoes 2
Onion 1 large
Tomato puree 2 tbsp
Green chilies 4
Coriander leaves 2 tbsp
Salt 1 tsp
Chili powder 1 tsp
White cumin roasted and crushed 1 tsp
Allspice ½ tsp
METHOD
In a blender blend together 1 large onion, tomatoes, green chilies, coriander leaves and tomato puree, in a wok heat butter and ¼ cup oil, add blended masala with chili powder, salt, white cumin roasted and crushed, yogurt and oil, fry well add chicken, cover and cook for 10 minutes till chicken tender, lastly add cream, allspice, coriander leaves, serve with butter nan.
Butter 2 tbsp
Yogurt 2 tbsp
Tomatoes 2
Onion 1 large
Tomato puree 2 tbsp
Green chilies 4
Coriander leaves 2 tbsp
Salt 1 tsp
Chili powder 1 tsp
White cumin roasted and crushed 1 tsp
Allspice ½ tsp
METHOD
In a blender blend together 1 large onion, tomatoes, green chilies, coriander leaves and tomato puree, in a wok heat butter and ¼ cup oil, add blended masala with chili powder, salt, white cumin roasted and crushed, yogurt and oil, fry well add chicken, cover and cook for 10 minutes till chicken tender, lastly add cream, allspice, coriander leaves, serve with butter nan.
