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Chicken Breast Boneless Skinless Curry
- Ghee 5gm
- Onion 40gm
- Tomato 40gm
- Chicken breast 150gm
- Garlic clove 1
- Salt per taste
- Spices - coriander powder, turmeric, red chili powder, meat masala
To make chicken breast not rubbery, remove the fat from chicken, it’s the white thing as shown in Pic A. Then flatten the chicken evenly as shown in Pic B. ( also after removing the fat you can put chicken in salt water for sometime and then can flatten the chicken).
Heat ghee in medium sauce pan and add jeera. Then add onion, green chili and garlic paste. Cook for 2 minutes and add tomatoes and little salt. Cover the lid and let it cook for 2-3 minutes. ( add water as necessary) Add spices and just mix it well to make thick curry like paste and add chicken and salt to taste. Cover the lid and let it cook. Keep checking in between the water amount as per necessary and if chicken is cooked.