- 450g Boneless chicken
- 1 tbsp Ginger-garlic paste
- 1 chopped onion
- Puree of 4 tomatoes
- 1 tsp honey
- 1-2 Green chillies, finely chopped
- 1 tbsp curd
- 5-6 Almonds, chopped
- 5-6 Cashewnuts, chopped
- 1 tbsp coriander leaves
- 2 tbsp Knorr Chef’s chicken masala
- 2 tbsp vegetable oil
- Lemon juice- 1 tsp
- 1 tbsp red chilli powder
- 2 tsp coriander powder
- Salt To taste
- 1 tbsp low-fat, fresh cream
- 2-3 Capsicum, cubes
Grind the onion and green chillies to make a smooth paste.
Combine the onion-green chilli paste, ginger-garlic paste, Knorr Chef’s chicken masala, red chilli powder and coriander powder.
Smear the marinade over the chicken along with bell pepper and marinate this for 1 to 2 hours.
Heat oil in a nonstick pan on a medium flame.
Add marinated chicken and cook for 5 to 6 minutes.
Add tomato puree and add salt to taste.
cook until chicken becomes tender.
Add low- fat fresh cream and honey.
Garnish with chopped dry fruits and coriander leaves.