For the Marinade
Chicken breast, boneless and cut in small pieces- 1 pound
3-inch piece fresh ginger, peeled- 1
garlic, peeled- 4 cloves
Finely chopped fresh cilantro- 2 tablespoons
Salt to taste
Freshly ground black pepper
Juice of 1 lemon
Red chili powder- 1/2 teaspoon
Plain yogurt- 1 cup
Vegetable oil- 4 tablespoons
For the Sauce
Butter- 1 tablespoon
Garlic, minced- 1 clove
Ground cumin- 1 teaspoon
Heavy cream- 1 1/4 cups
Dried fenugreek leaves- 2 tablespoon
Tomato sauce- 1 can
Paprika- 1 teaspoon
Tomato puree- 4 tablespoons
Sweetened coconut flakes for garnish
Blend ginger and garlic until you have a paste.
Take a bowl, add ginger and garlic paste with yogurt, salt, garam masala, red chili powder, lemon juice, and oil.
Add chicken and mix until the chicken is marinated.
Let it marinate in the refrigerator overnight.
Grill chicken until it is cooked and tender.
Melt butter in a pan. Sauté garlic for a minute.
Add cumin, fenugreek leaves, and paprika. Mix well.
Add tomato sauce and cream. Simmer until sauce thickens.
Add grilled chicken, and simmer for ten minutes.
Garnish with coconut flakes.
Pic Courtesy: Google
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