Ingredients:

• 1 kg – Chicken
• 2 tbsp – Cream
• 2 to 3 tbsp – Butter
• 4 tbsp – Yoghurt
• 1 tbsp – Oil
• 1 tsp – Red Chilli powder
• 1 tsp – Jeera powder
• 1 – Tomato, medium – 1
• Salt to taste
• To grind:
• 1 – Onion, medium
• 5 – Green chillies
• 1/4 cup – Coriander leaves, chopped

Method:

1. Blanch the tomato and grind it into a paste.
2. Heat oil and butter in a kadai and shallow fry the chicken for 3- 5 mins.
3. Now add the tomato paste, jeera and salt.
4. Stir and cook until the paste thickens.
5. Then add the curd.
6. Cook until the oil starts separating.
7. Now add the cream and mix well.
8. Garnish with coriander leaves.
9. Serves hot with tandoori roti.

Recipe courtesy of Sabiha Rafeeq