Chicken Makhanwalla
:
This is a firm favourite in most Indian restaurants. It is a mild curry with a wonderful,
aromatic robust creamy sauce.
Ingredients:
Method:
4 tablespoons Ghee or Oil if no ghee available
1/2 tablespoon Tandoori masala
1/2 tablespoon Tandoori marinade
1 teaspoon Tomato puree
1 Tomato (deseeded and chopped)
1 Green chilli (deseeded and chopped)
3 tablespoons Basic Curry Sauce
1 tablespoon Yoghurt
1/2 tablespoon Ground almonds
2 tablespoons Single cream
1 tablespoon Freshly chopped coriander leaves
1 portion Chicken (pre cooked)
1. Heat the ghee, add the tandoori masala, tandoori marinade, tomato puree
and chopped tomato.
2. Stir fry for a few seconds. Add the chopped chilli and basic curry sauce.
Saute on a low heat for about three and a half minutes.
3. Add the yoghurt, almonds, single cream and coriander leaves. Mix well and
stir fry for thirty seconds.
4. Add the cooked meat and allow to heat thoroughly before serving.
:
This is a firm favourite in most Indian restaurants. It is a mild curry with a wonderful,
aromatic robust creamy sauce.
Ingredients:
Method:
4 tablespoons Ghee or Oil if no ghee available
1/2 tablespoon Tandoori masala
1/2 tablespoon Tandoori marinade
1 teaspoon Tomato puree
1 Tomato (deseeded and chopped)
1 Green chilli (deseeded and chopped)
3 tablespoons Basic Curry Sauce
1 tablespoon Yoghurt
1/2 tablespoon Ground almonds
2 tablespoons Single cream
1 tablespoon Freshly chopped coriander leaves
1 portion Chicken (pre cooked)
1. Heat the ghee, add the tandoori masala, tandoori marinade, tomato puree
and chopped tomato.
2. Stir fry for a few seconds. Add the chopped chilli and basic curry sauce.
Saute on a low heat for about three and a half minutes.
3. Add the yoghurt, almonds, single cream and coriander leaves. Mix well and
stir fry for thirty seconds.
4. Add the cooked meat and allow to heat thoroughly before serving.
