Total Time/
35 Mins:
Cook Time/
25 Mins:
Servins:
6:
Prep Time/
10 Mins:
Ingredients
1 tablepoon cornstarch
1.4 cup plain yogurt
1 bay leaf
2 tablespoons peanut oil divided
1.4 teaspoon Cayenne pepper Or to taste
1 shallot finely chopped
1 pound boneless skinless chicken thight
Cut into bite size pieces
1.4 white onion chopped
1 pinch salt and ground black pepper to taste
1 tablespoon ginger garlic paste
1 cup tomato puree
2 Teaspoons lemon juice
1 cup half and half
2 tablespoons butter
1 teaspoon ground cumin
2 teaspoon garam masala diveded
1 teaspoon chili powder
1.4 cup water
Directions:
Step.1
Heat 1 tablespoon oil in a large pan over medium heat and saute onion until soft, about 5 to 6 minutes
Step.2
(Garlic ginger) and (butter paste) (Garam masala) (Chilli powder) 1 teaspoon lemon juice, add cumin seeds and (bay leaf) and stir. Cook for 1 minute and keep stirring. Add tomato paste and cook for (2 to 3) minutes and keep stirring occasionally.
Step.3
(Make the flame low) and add half the curd and cook it for (about 10) minutes (keep stirring in between) add (salt and black pepper) and cook
Step.4
Heat 1 tablespoon oil in a large pan over medium heat and fry the chicken lightly for about 9 to 10 minutes.
Step.5
(Slow flame) and add (1) (spoon) garam masala and red (chilli powder) (enhance the taste) add some (spoon sauce) and stir and cook till the mixture reduces to (chicken turns pink) add in the cooked (chicken sauce) and mix
Step.6
Mix (cornstarch) in water (wash and then soak). Cook for about (5 to 10) minutes until it thickens.
Step.7
Serve with Naan (Rice)
Nutrition facts
Per - serving
23g
Protein
28g
Fat
408
Calories
16g
Carbs
Tags:
Chicken