Wash and clean chicken. Prepare a marinade of curd, ginger and garlic paste, garam masala and a pinch of red colouring and marinate the chicken for at least one hour. Grill the chicken till it is cooked
Debone chicken and add fresh tomato puree to the frying pan along with fenugreek, chopped coriander leaves, chopped green-chillies, salt and butter
Cook the tomato puree for at least five minutes
Now add the deboned chicken and the cream, mix gently on a slow fire.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.