Ingredients:
- Vegetable Oil » 2 tbsp
- Yogurt » 1 cup
- Cumin Seeds » 1/2 tsp
- Coriander Seeds (Crushed) » 1/2 tsp
- Chilly » 1/2 tsp
- Cinnamon » 1/2 tsp
- Lime Juice » 1/2 tsp
- Boneless Chicken Breast » 450 gm diced
- Fresh Coriander Stem And Leaves » 2 tbsp
- Salt » to taste
- Butter Chicken Sauce » 2 tbsp
- Curry Sauce » 1 jar
Method:
- Marinate the chicken breast with 1 cup of yogurt, ½ tsp cumin, ½ tsp chili power, limejuice, 2 tbsp vegetable oil, ½ tsp cinnamon power & refrigerate for two hours.
- Heat the marinated chicken in a large sauce pan until chicken is tender.
- Add curry sauce and 2 tbsp coriander stem; continue to cook until oil separate from gravy.
- Plate & garnish with fresh coriander leaves.
- Serve hot with Naan & Rice.
Ingredients:
- Vegetable Oil » 2 tbsp
- Onion » 400 gm diced
- Tomatoes » 400 gm diced
- Boneless Chicken Breast Cut Into 1 Inch Cubes » 2lb
- Cumin Seeds » 1 tsp
- Coriander Seeds (Crushed) » 1/2 tsp
- Lime Juice » 1/2
- Fresh Coriander Stem And Leaves » 2 tbsp
- Fresh Ginger Root Peels & Chopped » 1
- Yogurt » 1 cup
- Salt » to taste
- Butter Chicken Sauce » 2tbsp
- Curry Sauce » 1 jar
Method:
- In a bowl mix 2 tbsp of Guru’s Butter chicken sauce, yogurt, ½ tsp cumin seed, ½ coriander seeds (crushed), salt lime & one cup of yogurt. Refrigerator 2 hours or over night it you have time.
- Heat 2 tbsp of oil in large saucepan over high heat. Add diced onions and fry until golden brown.
- Add the diced tomatoes, chopped ginger, diced fresh coriander stems & Curry Sauce, continue to cook until oil separate from the gravy.
- Add the marinated chicken to the sauce. Continue to cook until chicken is tender.
- Plate and garnish with fresh coriander leaves.
- Serve hot with Naan & Rice.
