|
1
tbsp Oil
|
Heat
oil in pan until hot.
|
|
1
cinnamon stick
|
Add
the cinnamon stick
|
|
2
tbsp ginger garlic paste
|
Add
the ginger and garlic paste. Cook until it is brown.
|
1
cup tomato puree
1 cup water
|
Add
the tomato puree and one cup of water. Mix and cook
for 5 minutes.
|
|
|
|
|
1
tbsp sugar
1 tsp cumin powder
1 tsp coriander powder
1 tsp chili paprika
|
Add
all the remaining ingredients, cook over low heat for
2 hours. If sauce is too thick, add water. |
| |
|
|
1
pound chicken breast
|
Cut
the chicken into small bite-size pieces, approximately
10-15. |
| |
|
|
1/2
cup yogurt
1/2 tsp chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
a few drops of red food colouring
salt
|
Combine
all the marinade ingredients in a bowl.
Add chicken and marinade in fridge for 2 hours. |
| |
|
|
|
Place
chicken pieces on a skewer.
Grill for 5 minutes or until cooked.
Remove the chicken from skewers and cut in halves. |
| |
|
|
|
Add
the grilled chicken to the butter sauce. |
| |
|
|
|
Cook
for 5 minutes. |
| |
|
|
1
tbsp butter
2 tbsp whipping cream
|
Add
some butter and cream, and it is ready to serve! |
