Ingredients:

• 400 g – Chicken
• 150 g – fresh Cream
• 200 g – fresh Tomato puree
• 50 g – Butter
• 5 g – kasturi Methi
• 1 tsp – garam – masala
• Salt to taste
• 3 drops – red food colouring
• 2 tbsp – Curd
• 1 tsp each – Garlic paste, Ginger paste

Method:

1. Wash and clean chicken. Prepare a marinade of curd, ginger and garlic paste, garam masala and a pinch of red colouring and marinate the chicken for at least one hour. Grill the chicken till it is cooked
2. Debone chicken and add fresh tomato puree to the frying pan along with fenugreek, chopped coriander leaves, chopped green-chillies, salt and butter
3. Cook the tomato puree for at least five minutes
4. Now add the deboned chicken and the cream, mix gently on a slow fire.

Recipe courtesy of Samira Farooq