Ingredients
Scale to what I have
- 700 g chicken breast, cubed
- 120 g plain yogurt
- 1 tbsp ginger-garlic paste
- 2 tsp chili powder
- 1 tsp salt
- 28 g butter
- 1 tbsp vegetable oil
- 1 onion, chopped
- 400 g crushed tomatoes (1 can)
- 1 tsp garam masala
- 1 tsp coriander powder
- 120 ml heavy cream
- 1 tsp kasuri methi
- 1 tsp sugar
- 300 g basmati rice
- 710 ml water (for the rice)
Method
- Marinate the chicken in yogurt, paste, chili powder and half the salt for at least 20 minutes.
- Sear the chicken in oil until browned and set aside.
- Melt the butter, cook the onion, add the tomatoes, spices, remaining salt and sugar and simmer for 10 minutes. Blend smooth.
- Return the sauce and chicken to the pan, simmer for 10 minutes, then add cream and kasuri methi.
- Serve with rice.