Categories: Indian Food

Ingredients

• Oil
• Tuj
• Lavenge
• Elchie
• Medium Onion
• Unsweet Coccunut Powder (handful)
• Methi
• Med Can Heinz Tomatoe Sauce
• Ginger
• Garlic
• Salt
• Urad
• Red Murchu
• Dry Cilantro
• Fresh Cilantro
• 8 oz Sour Cream
• Smallest size Whipping Cream
• Small Half and Half
• 4 Tbsp Butter
• Chicken Breast
• Tandoor Paste
• 1/2 Cup Yogurt
• Garam Masala

Directions

1. Day Before- Marinate Chicken

2. In a coffee grinder- Grind all these ingredents together- Red Murchu, Garlic-1 Tbspn, 1/2 tbspn Ginger, Dry Cilantro , Tandoor Paste, Oil, Fresh Cilantro, 1/2 cup yogurt, salt, little bit of garam masala. Marinate and refridgerate.

3. Cook: Oil in Pan on stove. Add Tuj, Lavenge & Elchie. Throw in a medium chopped onion. Let brown. Once brown, then remove Tuj, Lavenge & Elchie and throw them away. Add unsweet cocunnut powder a handful and throw in mixture. Stir. Put in Methi finely chopped. Let oil cook ingredents, Throw in Heinz Tomatoe Sauce can. Stir. Throw in 1/2 Tbsp Ginger and 1 Tbsp Garlic, Red murchu, dry cilantro, urad, and stir on med/low heat. It will bubble for about 15mins- the oil will come up. Lower the heat if too hot. Put lid on. Throw in sour cream. Only put 4 oz at this time. Stir well. Throw in pint size whipping cream (1/2 smallest container).. Look to see how thick you want it. Do a little bit of half/half like 1/4 cup. Put the other 4oz of sour cream if you like at this time. Look at the mixture to see how thick or watery you want the gravy and add if necessary. Stir. Stove should be on low/med heat. Taste and Add Salt. Throw in Marinated Chicken. Cook on low simmer. Throw in 4 Tbsp of Butter and fresh cilantro.

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