Ingredients (4 servings):
4 Tbsp. oil
100 gm butter
2 tsp ginger garlic paste
1/2 kg chicken, boneless cubes
300 gm tomatoes, blended
1 1/2 tsp red chili powder
1 1/2 tsp turmeric powder
2 tsp curry powder
Salt to taste
4 Tbsp. Fenugreek
300 g cream
1 piece ginger, julienne
Green chilies
2 Tbsp. green coriander, chopped
Preparation:
Heat oil in a wok.
Add ginger-garlic paste and chicken.
Fry till chicken changes color to golden brown.
Add butter to chicken in the pan and then add blended tomatoes.
Stir on heat for 2-3 minutes.
Add red chili powder, turmeric powder, curry powder, salt and stir lightly till oil separates. Add the fenugreek.
Slowly add cream. Add ginger juliennes and cover with lid for few minutes.
Garnish with green chilies, green coriander and serve with boiled rice.
