INGREDIENTS
| Tandoori Chicken, shredded thinly | 1 ½ cup |
| onion, thin sliced into round | |
| Butter Chicken Curry | |
| polive oil | 1 tbs |
| small onion, chopped | 1 |
| boiled tomato puree, skinned | 2 cups |
| Ginger garlic paste | 1 tbsp |
| pepper corn | 4-Mar |
| cloves | 3-Feb |
| cardamom | 3-Feb |
| Kashmiri red chili powder | 1 tbsp |
| On1y All Purpose Seasoning | 1 tbsp |
| sugar | ¼ tsp |
| kasoorimethi powder | ¼ tsp |
| fresh cream | 1 tbsp |
METHOD
- Add oil in non-stick pot, splutter all spices and add onion and ginger garlic paste. Saute until turn golden brown.
- Now add boiled tomato puree, red chili and saute until it starts leaving the edges. Add ON1y seasoning sugar and kasoorimethi powder, adjust salt and add fresh cream.
- Add shredded tandoori chicken and mix well. Serve immediately with nan.
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