4 boneless chicken breasts,
skinned and cut into pieces
450 ml milk
6 garlic cloves,finely chopped
4 tsp ginger paste
4 tsp chilli powder
4 tsp dried methi
2 tsp salt
225 gm butter
4 tsp jeera(cumin seeds)
1 tbsp tomato puree
4 tbsp coconut milk
4 tbsp chopped fresh coriander leaves
Mix the milk,garlic,ginger,chilli powder,methi and salt
in a bowl or dish large enough to hold the chicken.
Add the chicken,turning the pieces in the marinade to
ensure they are all well coated.Cover and place in the
refrigerator overnight to marinate.
Drain the chicken and reserve the marinade.Melt the
butter in a pan.Add the jeera and chicken.Cook,stirring
continuously for 4 minutes.
Add the reserved marinade,stir well and simmer until the
chicken is cooked through and tender.
Stir in the tomato puree and coconut milk until throughly
combined.Remove from heat.
Sprinkle the chopped coriander leaves.