INGREDIENTS
METHOD
Take the chicken pieces and coat them with plain flour.
Heat oil and fry the chicken pieces till golden on medium flame and keep on paper towel.
Heat oil 1/2 cup add grinned onion, ginger & garlic paste, green chilli paste and fry on high flame till light golden.
Then add tomato puree, yogurt, cashew nut, dry milk powder, salt, red chilli powder, black pepper mix and cook on medium flame till the oil comes on the surface.
Beat the egg and add to the curry and cook it.
Now add the fried chicken pieces mix and cover, simmer on low flame for 10 minutes.
Then add fresh coriander, cream mix.
Chicken breast 1/2kg (cut in cubes)
Plain flour 1/2 cup (for coating)
Onions 1 large (grind to a paste)
Tomato puree 1/2 cup
Thick greek yogurt 1/4 cup
Ginger & garlic paste 1tbs
Dry milk powder 1tbs
Green chilli 4 (grind to a paste)
Cashew nuts 8 (grinned)
Cream 4tbs
egg 1
Black pepper powder 1/2ts
Red chilli powder 1ts
Salt 1ts
Take the chicken pieces and coat them with plain flour.
Heat oil and fry the chicken pieces till golden on medium flame and keep on paper towel.
Heat oil 1/2 cup add grinned onion, ginger & garlic paste, green chilli paste and fry on high flame till light golden.
Then add tomato puree, yogurt, cashew nut, dry milk powder, salt, red chilli powder, black pepper mix and cook on medium flame till the oil comes on the surface.
Beat the egg and add to the curry and cook it.
Now add the fried chicken pieces mix and cover, simmer on low flame for 10 minutes.
Then add fresh coriander, cream mix.
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