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Marinate Chicken:

  • Chicken breast, cubes 1.6 kg
  • Lemon, juice 60.0 ml
  • Kashmiri chilli, powder 5.0 g
  • Yogurt 250.0 g
  • Curry, base 160.0 g

Sauce:

  • Mustard, seed oil 40.0 ml
  • Curry, base 240.0 g
  • Salt 5.0 g
  • Water 500.0 ml
  • Cream 450.0 ml
  • Butter 120.0 g
  • Kasoori methi (fenugreek leaves) 3.0 g
  • Sugar 20.0 g

Plate:

  • Cream 50.0 ml
  • Coriander leaves 2.0 g
  1. Marinate Chicken:

    • Add all ingredients into a bowl, mix, cover and chill overnight to marinate.
  2. Sauce:

    • Heat the mustard oil in a pan and sear of the marinated chicken. Remove from the pan and set aside.
    • In the same pan, cookout the curry paste. Add the salt and water, and bring to a simmer.
    • Whisk in the Knorr Tomato Powder, add the chicken back and cook through.
    • Finish by whisking in the cream, butter and Qasoori Methi.
  3. Plate:

    • Plate in a bowl and garnish with a teaspoone of cream and a few coriander leaves.