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| BUTTER CHICKEN À LE TAJ |
| Quantity : 2 servings |
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| Ingredients |
Marinade:
2 chicken breasts cut into eight cubes
1 C Yogurt
1 Tsp Coriander powder
1 Tsp Cumin powder
1 Tsp Fenugreek leaves
1 Tsp Ginger garlic paste
Sauce:
1 L. 15% cream
1 Tbsp Butter
1 Tbsp Crushed fenugreek leaves
1 Tbsp Garlic powder
1 Tbsp Cumin powder
1 Tbsp Paprika
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| Method |
• Prepare the marinade by mixing all the
ingredients.
• Add the chicken cubes to the marination and let
stand in the refrigerator for 2 hours.
• Skewer the chicken cubes and cook in the tan
door for 20 minutes or in conventional oven at
350 degrees for 20-25 minutes until fully
cooked.
• Remove the chicken from the skewers and put
aside.
• Now prepare the sauce in a frying pan by
bringing the cream to a boil till it begins to
thicken.
• Add butter, fenugreek leaves, garlic and cumin
powder and paprika.
• Mix the ingredients well and adding the
chicken, bring to a boil.
• Simmer on low heat until the gravy and chicken
blend into a saucy preparation.
• Garnish with an orange wedge
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