Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 2 tablespoons butter

  3. 2 medium onions or 300 g, chopped 2 teaspoons garlic, mashed

  4. 2 teaspoons fresh ginger, chopped

  5. 2 teaspoons ground garam massala

  6. 1 teaspoon chili powder

  7. 2 bay leaves

  8. 1 teaspoon ground coriander

  9. 2 teaspoons cumin seeds

  10. 10 whole cardamom pods

  11. 1 teaspoon whole black peppers

  12. 2 cubes MAGGI® Chicken Bouillon

  13. 3 medium tomatoes or 450 g, peeled and cut into cubes

  14. 3 tablespoons tomato paste

  15. 2/3 cup yoghurt or 150 ml 2 cups water or 500 ml 750 g boneless and skinned chicken breasts, cut into cubes

  16. 2/3 cup whipping cream or 150 ml Pinch of salt, to taste

  17. 2 tablespoons coriander leaves, chopped

Instructions Jump to Ingredients ↑

  1. Preparation Heat oil and butter together in a saucepan and fry chopped onions for 5 minutes or until they become golden in color. Add garlic, ginger, garam massala, chili powder, coriander, cumin seeds, bay leaves, cardamom, black pepper and MAGGI® Chicken Bouillon cubes. Stir for 1 minute. Add tomatoes and tomato paste and stir for another minute. Add yogurt and water and bring to boil then simmer on low heat for 10 minutes. Blend mixture very well in a food processor then return back to the pot. Add chicken cubes to the sauce and simmer for 10 minutes on low heat or until chicken is tender. Add cream and bring to boil then let it simmer for another 5 minutes. Garnish with fresh coriander and serve with white rice.


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