Ingredients 1:
4 - 5 chicken breasts cut into bite sized pieces
1 tsp salt
5 tbsp double cream yogurt
2 tsp garam masala
2 tsp tandoori masala
1 tsp cumin powder
2 tsp olive oil
Ingredients 2:
1 large onion diced
2 tsp olive oil
400ml strained tomatoes/puree
2 tsp minced ginger
2 tsp minced garlic
1 tsp chilli powder
Salt to taste
Ingredients 3:
100g butter
250ml double cream
250ml chopped fresh coriander
Nutritional Info:
Servnigs: 5
Total Fat 47 g
Sodium 796 mg
Potassium 98 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 12 g
Protein 7 g
4 - 5 chicken breasts cut into bite sized pieces
1 tsp salt
5 tbsp double cream yogurt
2 tsp garam masala
2 tsp tandoori masala
1 tsp cumin powder
2 tsp olive oil
Ingredients 2:
1 large onion diced
2 tsp olive oil
400ml strained tomatoes/puree
2 tsp minced ginger
2 tsp minced garlic
1 tsp chilli powder
Salt to taste
Ingredients 3:
100g butter
250ml double cream
250ml chopped fresh coriander
- Marinate chicken pieces in ‘INGREDIENTS 1’ for a few hours or overnight.
- Fry chicken in oil until just tender and cooked and set aside.
- In a clean pot use ‘INGREDIENTS 2’ by frying onion in oil until golden brown and adding the rest of the ingredients until to cook until oil comes to the top.
- Add the fried chicken and juices and cook for a few minutes further.
- Stir in butter, cream and coriander (‘INGREDIENTS 3’). Serve on cauli-mash if you can.
Nutritional Info:
Servnigs: 5
Total Fat 47 g
Sodium 796 mg
Potassium 98 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 12 g
Protein 7 g