Chicken in milk

Chicken in milk

Prep: 20 minutes

Cook: 20 minutes

1 kg skinless, lean tandoori (or use uncooked) chicken, cut into 8 pieces

60g butter

6 tbsp/90g ginger-garlic paste

900g tomatoes, chopped

1 tbsp/15g chopped coriander leaves

½ cup low-fat milk

2 tsp/10g shredded ginger

5 green chillies

½ tsp paprika powder

Salt to taste

1. Melt half the butter. Add ginger and garlic paste; cook till dry. Add tomatoes and salt; cook till smooth. Simmer with 2 cups watertil gravy changes colour. Sieve and set aside.
2. Melt rest of butter. Saure ginger and chillies for a minute. Add paprika; wait till colour turms bright red.

3 Pour in gravy; bring to boil Add chicken ; simmer 10 minutes (pressure cooker if not using pre-cooked chicken). Stir in milk; serve hot, garnished with coriander.