Boneless chicken simmered in an aromatic clay-pot style gravy with crushed tomatoes, heavy cream, fenugreek, and ginger juliennes.
Ingredients
1.5 lbs boneless chicken cubes
1 cup whisked yogurt
1/2 cup heavy cream
3 ripe tomatoes (pureed)
1 tbsp ginger garlic paste
1 tsp roasted cumin & coriander powder
1 tbsp crushed Kasuri methi (fenugreek leaves)
Instructions
Sauté ginger garlic paste and chicken in ghee until chicken changes color.
Add tomato puree, cumin, coriander, and chili; cook on high until oil separates.
Lower heat, stir in whisked yogurt, cover and simmer for 10 minutes until chicken is tender.
Pour in heavy cream and crushed Kasuri methi; simmer for 2 minutes.
Garnish with ginger juliennes and fresh green chilies. Serve with garlic naan.
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👨🍳 Cooking Instructions
Sauté ginger garlic paste and chicken in ghee until chicken changes color.
Add tomato puree, cumin, coriander, and chili; cook on high until oil separates.
Lower heat, stir in whisked yogurt, cover and simmer for 10 minutes until chicken is tender.
Pour in heavy cream and crushed Kasuri methi; simmer for 2 minutes.
Garnish with ginger juliennes and fresh green chilies. Serve with garlic naan.
