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
Bridget is an expert in Anglo-Indian food and tries to promote the forgotten dishes of the Colonial Era. She is also known for her cook books with authentic recipes.