800 g (28 oz) Chicken, boneless, cut into 1 inch cubes
4 tbsp (60 g) 2 oz Tomato puree
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
2 tbsp (30 g) 1 oz Sweet mango chutney
1/4cup (50 g) 1 3/4 oz Yoghurt (dahi)
1 tbsp (18 g) Garlic (Jasan), crushed
Salt to taste
2 1/2 tbsp (50 g) l 3/4 oz Butter
4 tsp (24 g) Ginger (adrak), julienned
5 Green chillies
4 tbsp (60 g) 2 oz Cream
4 tbsp (60 g) 2 oz Tomato puree
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
2 tbsp (30 g) 1 oz Sweet mango chutney
1/4cup (50 g) 1 3/4 oz Yoghurt (dahi)
1 tbsp (18 g) Garlic (Jasan), crushed
Salt to taste
2 1/2 tbsp (50 g) l 3/4 oz Butter
4 tsp (24 g) Ginger (adrak), julienned
5 Green chillies
4 tbsp (60 g) 2 oz Cream
method
1. Blend the tomato puree, red chilli powder, coriander and cumin powders, mango chutney, yoghurt, garlic, and salt in a blender to make a paste.
2. Heat the butter in a thick-bottomed wok (kadhai); add the tomato paste and bring to the boil; simmer for 2 minutes.
3. Add the chicken pieces and stir-fry till the chicken is cooked.
4. Garnish with ginger, green chillies, and cream. Serve with pulao or any Indian bread of your choice
2. Heat the butter in a thick-bottomed wok (kadhai); add the tomato paste and bring to the boil; simmer for 2 minutes.
3. Add the chicken pieces and stir-fry till the chicken is cooked.
4. Garnish with ginger, green chillies, and cream. Serve with pulao or any Indian bread of your choice
serving amount
serves: 4
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