INGREDIENTS
- – Rooster breasts 2 models in 3 cm cubes.
- – Yogurt pure 200 g.
- – Juice of half a lemon.
- – Grated garlic 5 cloves.
- – Half a teaspoon grated ginger.
- – Cumin 2 cditas.
- – Candy paprika 2 tsp.
- – Gram marsala 2 credit.
- – Salt, pepper to style.
- For the sauce:
- – Clarified butter 2 tbsp.
- – Onion 1 unit in brunoise.
- – Half a teaspoon grated ginger.
- – Cumin 2 cditas.
- – Turmeric 2 tbsp.
- – Floor coriander 2 tsp.
- – Candy paprika 2 tsp.
- – Floor chili 1 tsp.
- – Nice marsala 2 cditas.
- – Tomato sauce 3 cups.
- – Water 1 cup.
- – Double cream 1 cup.
- – Contemporary cilantro to serve.
We resolve the menu for you with this CHICKEN CURRY with a mega sauce with plenty of taste
PROCEDURE:
1. For the rooster, combine all of the components properly till forming a homogeneous paste.
2. Add the cubed rooster, cowl with movie and let it relaxation for two hours within the fridge.
3. After time, place the rooster on skewer sticks and cook dinner within the oven at 180 to 200ºC till cooked properly.
4. In the meantime, in a pot, place the clarified butter, brown the onion, add the ginger and floor spices and fry for 2 minutes. Add the tomato pulp and water. Cook dinner for about 10 minutes.
5. Add the double cream and the baked rooster with out the toothpicks. Cook dinner till thickened.
6. Serve with basmati rice and end with coriander leaves.
