Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons or ¼ cup butter
- 1 onion (Chopped)
- 1 pound boneless and skinless chickens
- 3 cloves garlic (Grind)
- 1 tablespoon curry paste
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 2 teaspoons tandoori masala
- 1teaspoons chili powder
- 14 ounce coconut milk
- 6 ounce tomato paste
- 15 green cardamom pods
- 1 cup low-fat plain curd
- Salt
Directions
- 1In a pan coated with vegetable oil, cook the onions and garlic over medium-high heat. Cook for about 5 minutes or until lightly browned and soften.
- 2Add the garam masala, tandoori masala, chili powder, curry powder, curry paste and tomato paste. Cook for 2 more minutes, stirring frequently.
- 3Coconut milk, low-fat plain curd and green cardamom pod pour into pan, season to taste into salt, stirring frequently, for 2 more minutes. And Pour the mixture into a large bowl and set aside.
- 4Preheat the pan too high. Add the chicken and butter. Cook the chicken until it starts to brown as well as turns opaque. About 3-4 minutes.
- 5At last add the mixture to the pan and cook over medium heat until the chicken is cooked through.
