Chef Mody calls this easy-to-prepare dish “mild and sinfully rich,” and it’s one of the top sellers at La Porte des Indes. Serve it with naan bread and your favorite chutney.
Ingredients
5 cloves garlic, peeled and chopped
2 tablespoons butter
2 tablespooons masala powder
1/4 cup yogurt, Greek preferred
1 cup Onion Sauce (see recipe below)
1 cup whipping cream
4 legs roasted young chicken, meat cut from the bone in strips
Salt to taste
Instructions
Crush the garlic in a mortar with a little water to make a paste. Melt the butter in a large frying pan and lightly brown the garlic paste in it.
Add the masala powder and sauté for a few seconds, then lower the heat and add the yogurt. Simmer the mixture for 2 minutes, stirring occasionally and add the onion sauce, mixing it well. Add the cream, bring to a boil, lower the heat and simmer for 10 minutes.
Add the chicken strips and simmer for 2 to 3 minutes until the meat is heated through. Adjust the salt if needed and serve.
Heat Scale: Mild
Servings |
4 |
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Chef Mody calls this easy-to-prepare dish “mild and sinfully rich,” and it’s one of the top sellers at La Porte des Indes. Serve it with naan bread and your favorite chutney. Ingredients5 cloves garlic, peeled and chopped InstructionsCrush the garlic in a mortar with a little water to make a paste. Melt the butter in a large frying pan and lightly brown the garlic paste in it.
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