Heat 1 tbsp oil in a large saucepan over medium heat.
Saute onion until it becomes soft.
Put butter, lemon juice, ginger garlic paste, 1 tsp all spice, chili powder, cumin and bay leaf into the saucepan.
Stir it for about 1 minute.
Add tomato puree to the mixture.
Cook it for 2 minutes while stirring frequently.
Add cream and yoghurt into the same pan and mix them well.
Reduce heat to low and cook sauce for 10 minutes.
Now add salt, black pepper and crushed red chili into the mixture.
Remove the pan from heat.
Heat 1 tbsp oil in a large heavy frying pan over medium heat.
Add chicken pieces until it gets slightly brown (for about 10 minutes).
Reduce the heat and season the chicken with 1 tsp all spice and red chili powder.
Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
Now pour the rest of the sauce into the chicken.
Mix corn flour and water well.
Put this mixture into the chicken.
Cook chicken for 5-10 minutes or until thickened.
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