Ingredients
1/2 Tandoori Chicken
3 tbsp Oil
200 gms Tomato Puree
2 tbsp Ginger Garlic Paste
1/2 cup Cream
1 cup milk
1 tbsp Sugar
1/2 tsp Jeera Powder
1/2 tsp Dhaniya Powder
1/2 Kasuri Methi Powder
1 tbsp Kashmiri Lal Mirch
1/2 tsp Garam Masala and salt to taste
Ingredients
12
Count
12
Count
Nutrition
280
Calories
280
Calories
Total Time
45
Minites
45
Minites
Serves
5
People
5
People
Directions
- De-bone the tandoori chicken and shred in small pieces.
- In a kadhai, heat oil, add ginger garlic paste and sauté for a minute.
- Now add tomato puree and cook for 7-8 minutes on medium flame.
- Once the gravy starts thickening, add all dry Masalas and little salt (as tandoori chicken is served with salt), milk, sugar, ½ cup water and cook again for few minutes.
- Now add shredded chicken to this gravy and cook for few minutes.
- add cream (leaving one small spoon for garnishing) and mix gently. Reduce the flame before you add the cream.
- Turn off the flame once ready, garnish with a dash of cream and serve hot with tandoori roti or naan.