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- Chicken Breast : 300 g
- Ghee : 5 g
- Tomato Puree : 100 g
- Salt : 1 tsp
- Ginger Garlic Paste : 10 g
- Pepper Powder : 2 tsp
- Garam Masala : 2 tbsp
- Red Chilli Powder : 1 tsp
- Coriander Powder : 1 tsp
- Turmeric Powder : 1/2 tsp
- Full Cream Milk : 120 ml
Heat oil in a pan at high heat and add Ginger Garlic paste.
Once it starts splattering , add the tomato puree. Let it simmer and cover the pan for a few minutes. (Let some space for the air to pass)
Once puree is thick, simmer the heat and add all the spices from ingredients with 1/4 cup water and mix well.
When the mixture is ready, add the chicken to the pan and mix well so that all pieces are well coated with the mixture.
Add 1/4 cup water again and increase the heat for 2-4 minutes. When the water starts boiling, simmer the heat and cover the pan.
Let it cool for 10 minutes, remove the lid and cook again for 5 minutes on high flame. Add the cream milk to the pan.
Let it cook for 5 minutes at high heat.
Keep mixing in between and stop when you've got the thickness of the gravy. If you want, you can add more milk.