RECOMMENDED CHOICE
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex UHT
Full Cream Milk 1L
Full Cream Milk 1L
Promex UHT
Low Fat Milk 1L
Low Fat Milk 1L
Ingredients
| Butter | 1 | tbsp. |
| Boneless chicken, cubed | 500 | g |
| Onions, minced | 2 | |
| Tomato, pureed | 1 | |
| Tomato paste or sauce | 1 | tbsp. |
| Garlic, minced | 1 | tsp. |
| Ginger, minced | 1 | tsp. |
| Coriander powder | 2 | tsp. |
| Kashmiri chilli powder | 1 | tsp. |
| Garam masala or chicken masala | 1 | tsp. |
| Kasuri methi / dried fenugreek leaves | 1 | large pinch |
| Milk | 250 | ml |
| Cream or pureed cashew paste, soak and grind cashew nuts | 3 | tbsp. |
| Salt | 1 ~ 2 | tsp. |
| Turmeric powder | 1/4 | tsp. |
| Coriander leaves / cilantro | garnish |
Directions
- Heat the butter in a pan under medium heat. Add minced onion and stir until brown.
- Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant.
- Pour the pureed tomato and tomato paste into the mix. Stir for 3 to 4 minutes until the mixture bubbles uniformly.
- Stir kasuri methi, milk and cubed chicken into the mix. Cover with a lid and cook for 8 to 10 minutes until chicken is soft. Check occasionally and give the curry a stir. Keep the flame on sim.
- When the chicken is cooked soft, open the lid and cook for a further 1 to 2 minutes. Gradually add a small amount of water if the gravy is too thick.
- When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don’t boil.
- Season with salt to taste and remove from fire.
- Garnish with coriander leaves and serve hot.
