A creamy chicken dish with yogurt and cream sauce with a lingering taste.
1kg Chicken fillet cut into square pieces OR
1 Whole chicken cut into small pieces
2 Medium onions chopped finely
100gr Butter or margerine
15ml Cooking oil
10ml Garam masala
10ml Ground koljana powder
20ml Ginger and garlic paste
10ml Chilli powder
Salt to taste
3 Cardamon pods
5 Black peppercorns
100ml Natural yoghurt
40ml Tomato paste
150ml Milk mix with half water
2 Curry leaves
15ml Cornflour [maizena]
chopped dhanya leaves
green chilly chopped
Heat the butter and oil in a pot, place chicken a little at a time and seal until brown.
Remove from pot and add onions with a little water and braise till soft and golden brown.
In a separate bowl add all spices, yoghurt, tomato paste, and blend well. Add chicken and toss well into spice mixture. Add to onions in pot stirring for yoghurt to settle, add milk and curry leaves.
Simmer for 10 minutes stirring occasionally. Mix the cornflour with cream and add to chicken. Cook
for a further 10-15mins depending which chicken was used.
Garnish with dhania and chopped chilly.
Serve with Naan Bread Puris , or Saffron Rice. Add popadums to round of meal.