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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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serve with naan Ingredients:
1 kg boneless skinless chicken, cubed |
200 g tomatoes, chopped |
2 onions, sliced |
100 g yogurt, beaten |
2 tablespoons green coriander, chopped |
2 tablespoons fresh cream |
1 tablespoon butter |
2 tablespoons oil |
50 g chicken, handi mix |
Directions:
1. Mix the Chicken Handi spices and the yogurt together and marinate the chicken cubes for 30 minutes.
2. Boil the tomatoes in 1-2 cups water for 10 minutes until soft. sive to remove the pips and skin and set aside.
3. Boil the onions in 1/2 cup water and grind to a paste.
4. Heat the ghee and stir fry the chicken for 5 minutes.
5. Add the tomato and onion purees, cover and cook on a low heat for 15 minutes or until the ghee separates.
6. Stir in the fresh cream and chopped coriander leaves. Then add the melted butter. Remove from heat.
7. Serve immediately with hot naan breads.
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