500 g chicken fillet cubed /chicken pieces 2 tsp ginger garlic paste
1/2 tsp green chilli paste/ fresh green chilli
1 tsp lemon juice
1/4 cup yogurt
2 tbls tomato puree
1/2 tsp salt
1/4 turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dhana jeero
1/4 tsp white pepper
1tbls coconut oil
1 tbls olive oil
1/2 onion chopped into chunks (veges)
1 tomato chopped into chunks (veges)
robot peppers chopped in chunks (veges)
fresh garlic chopped fine (veges)
1 tbls coconut cream (veges)
1 tbls almond milk (veges)
dhania for garnish (veges)
1. Marinate the chicken in the spices for a few hours.
2. Heat the oils in a pot and cook the chicken for 25 minutes.
3. Add the veges, coconut cream and milk.
4. Simmer for 10 minutes.
5. Garnish with dhania.
6. Serve with salad.