Ingredients
Chicken – 2lb boneless cut and washed into 1 inch peices
Onion – 2 medium sized chopped
Tomatoes – 2 medium sized chopped
Oil – 2 TBSP
Ginger garlic paste – 2 tsps
Chilli powder – 2 tsps
Turmeric powder – 3/4 tsp
Garam masala powder
Kasurimethi – 1/2 tsp
Coriander+Cumin+Frenugrek seed (CCF) powder – 1 tsp
Butter – 2 TBSPS + 1 TBSP
Heavy Cream – 1 TBSP
Cilantro – 1/4 th cup
Spring onion – 2
Salt to taste
Serves 5
Method
- Marinate the chicken with chilli powder, turmeric, CCF powder, ginger garlic paste, garam masala powder & salt & set aside for around 2-4 hours.
- In a wide opened pan, heat up the oil & pan fry the chicken in one layer.
- Repeat the process of the chicken till the chicken is done & set aside.
- In the same pan, add onions & fry till they are slightly brown.
- Add tomatoes to it & cook until they are softened.
- Remove the onion-tomato mixture & set aside.
- Add butter (2 TBSPS) to the empty pan and pour in the onion-tomato mixture.
- Add water to it & cook for 5 minutes or till the the rawness goes away.
- Add the cooked chicken into the pan.
- Place a lid on the pan & cook for another 5-7 minutes.
- Add a splash of heavy cream & butter (1TBSP).
- Turn off the heat & garnish with cilantro & spring onion.
My family loved this! An Indian friend took one bite, looked at my husband, and said, “You are a lucky man.” This recipe is authentic and restaurant quality. This is a crowd pleaser that will impress guests.
Note that CCF powder is an abbreviation regularly used by this blog, but not in common use at Asian grocery stores. You won’t find it on a shelf, but you can click through the blog links here and make your own. It’s well worth it for this recipe.
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