FYI -- This is a Recipe From North West India.
It combines the Flavour of Yogurt with Garam Masala Powder which in my humble opinion is fabulous.
Heat Oil in a cooking utensil.
Fry 2 Onions sliced and 2 diced Tomatoes.
Add 2 tsps of Cumin Powder, 1/2 Tablespoon of Coriander Powder, and 1/4 tsp of Turmeric Powder.
Fry This Mixture well.
Now, Add 1 Tablespoon of Ginger Garlic Paste and Mix and Fry Well.
Add Boneless Chicken Breasts along with Chicken Stock.
Add 4 Tablespoons of Yogurt and 2 tsps of Garam Masala Powder.
Add Salt to taste and 1/4 Bowl of Instant Potato Flakes to thicken the gravy if you are having it with bread. If You are having it with Rice, There is no need to thicken the gravy.
Bring To a Boil and cook on Medium Heat for 12 Minutes.
Serve It Warm.
Credits : Chef Sanjeev Kapoor
Note : It is optional to use 1 Green Chilli and 1 Kashmiri Red Chilli.
Garam Masala Powder can be obtained from any Indian Store. Buy a packet with the Brand Name Everest. It is the best in my humble opinion.
It combines the Flavour of Yogurt with Garam Masala Powder which in my humble opinion is fabulous.
Heat Oil in a cooking utensil.
Fry 2 Onions sliced and 2 diced Tomatoes.
Add 2 tsps of Cumin Powder, 1/2 Tablespoon of Coriander Powder, and 1/4 tsp of Turmeric Powder.
Fry This Mixture well.
Now, Add 1 Tablespoon of Ginger Garlic Paste and Mix and Fry Well.
Add Boneless Chicken Breasts along with Chicken Stock.
Add 4 Tablespoons of Yogurt and 2 tsps of Garam Masala Powder.
Add Salt to taste and 1/4 Bowl of Instant Potato Flakes to thicken the gravy if you are having it with bread. If You are having it with Rice, There is no need to thicken the gravy.
Bring To a Boil and cook on Medium Heat for 12 Minutes.
Serve It Warm.
Credits : Chef Sanjeev Kapoor
Note : It is optional to use 1 Green Chilli and 1 Kashmiri Red Chilli.
Garam Masala Powder can be obtained from any Indian Store. Buy a packet with the Brand Name Everest. It is the best in my humble opinion.
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