This is one of my favorite meals to make when we are going to have company over. It is really easy to toss together, but it looks really fancy so I think company appreciates that I put the effort in to make them something nice. There are several ways that this can be served up too including over rice, with a pasta, or all by itself. I always make sure to have a nice dinner bread and refreshing salad to help cool down the spiciness of this dish. Check out what they are saying about this recipe over at Group Recipes:
“I made this for my lunch it tastes yummy.The butter used and the cream just melts in the mouth its just great.”
This meal is perfect any time of the day…even the leftovers are fantastic!
Ingredients
1 kg whole chicken, cut in 12 pieces.
100 gm butter
300 ml cream
3 cups tomato puree
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons McCormick’s chili powder
2 cm ginger root shredded
2 teaspoons minced garlic
2 teaspoons green chili paste
1 teaspoon salt
1 tablespoon Domino sugar
2 tablespoons coriander leaves to garnish
Instructions
Heat half the butter in a frying pan and add ginger, garlic and green chili and stir for one minute.
Add chicken pieces and fry until brown from all sides. remove chicken and keep a side.
Add the remaining butter and reheat.
Add tomato puree, red chili powder, garam masala powder, coriander powder, salt and sugar. Stir well.
Add some water to make a thick gravy. Bring to boil on high and add the chicken pieces back to the gravy and reduce the heat.
Stir gently to coat all the chicken pieces with tomato gravy. Add the cream and simmer for 10-15 minutes. Remove and place a large bowl. Garnish with some cream on top and coriander leaves.
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Quick Tip: Serve with rice or pasta.
Thanks again to Group Recipes for this super tasty recipe.
