• Prep Time minutes
  • Cook Time 15-20 minutes
  • Serving For People
  • Difficulty Medium
Print

Recipe Description

Ingredient                                          Quantity
Onion                                                1 no. (Small)
Tomato cut into cube size                 5-6 no. (Medium)
Carrot grated                                    1 no. (Small)
Red Pumpkin grated                        ½ cup
White Pumpkin grated                       ½ cup
Ginger-Garlic paste                           1 tbsp
Sahi Jeera                                          1 tsp (optional)
Salt to taste
Water                                                   1 cup
Olive Oil                                               2 Tbsp
Ginger julienne                                    1 inch
Green Chilli Juliennes                         2 no.
Kashmiri Red chilli powder                  1 tsp
Low Fat Cream                                    ½ cup
Kasoori Methi                                       1 tsp
Tandoori chicken (Breast pieces)         2 no.
Honey                                                  1 Tbsp
Coriander Sprig for garnish

Method:
1. Heat Water in a pan. Add Onion, tomato, carrot, red pumpkin, white pumpkin, Ginger-garlic paste, sahi jeera and salt. Mix well, cover and cook for 15 min.
2. After 15 min remove the vegetables in a bowl cool it in room temperature and blend it to a fine paste.
3. Heat olive oil in another pan; add ginger julienne and green chilli julienne, sauté for 1 min.
4. Strain the mixture into the pan and mix well.
5. Add Kashmiri red chilli powder, mix well.
6. Cover and cook for 4-5 min.
7. Meanwhile cut the tandoori chicken into the medium pieces and add to the gravy, mix well.
8. Add low fat cream and kasoori methi, mix well and cover and cook for 2-3 min.
9. Add honey, mix well.
10. Switch off the flame, stir well.
11. Remove in serving bowl, Garnish with fresh coriander leaves and serve hot.

You may also like

10 mins 4 People Yield
10 mins 4 People Yield

Palak Paneer Dinners, Lunches

10 mins 2-3 People Yield
Harpal Sokhi

About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

Leave a Reply

Your email address will not be published. Required fields are marked *

twenty − 5 =