Spices and Recipes

Ingredients:

• chicken - 2 lbs
• cream - 2 tbsp
• butter - 2 to 3 tbsp
• yogurt (curd) - 4 tbsp
• oil - 1 tbsp
• red chilli powder - 1 tsp
• jeera powder - 1 tsp
• tomato (medium) - 1
• salt to taste

To Grind :

• onion (medium) - 1
• green chilly - 5
• coriander leaves - 2 tbsp

Method:

1. Boil the tomato and peel the skin off and make it into paste.
2. Put oil and butter in a non stick pan and fry the chicken in it for three to five minutes.
3. Then add the grinded paste (said above), jeera and salt.
4. Now add the tomato puree.
5. Stir and wait till the paste becomes thick.
6. Then add the curd.
7. When u find the oil leaving the gravy, butter chicken is ready.
8. Put the cream and mix it.
9. Garnish with coriander leaves.

Serve hot with roti, paratha or naan.

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