1) 6 chicken thighs, boneless skinless, cut into 2 inch pieces
2) oil for frying
5) 2 c chopped tomatoes
6) 1 c chopped onion
7) 1T ginger garlic paste or 6 cloves crushed garlic with 1 t ginger paste or ground ginger
8) 1T or more kasoori methi
9) 1 t or more garam masala, optional (I don't like it cause it has cumin in it)
10) 4 T sugar, 1 t salt
11) 2 t or more Kashmiri chili powder (not Mexican chili powder)
12) 5 T butter
13) 3 T cream
14) 2 T malt vinegar
15) salt
Saute 6) in 2) till transparent. Add 5) and 7) to 11)
Saute low for a few minutes.
Add chicken, simmer low till cooked about 30 to 40 min.
Add 12) to 15) adjust seasonings to taste.
Simmer about 10 min.
If you want a smoother sauce, remove chicken pieces and puree, then return chicken to sauce.
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