Marinate Chicken in lemon juice, garlic and Kashmiri Chili
1 medium onion
1 small tomato
1-3 green thai chilis
1/4 cup cilantro leaves and stems
Puree into a thick paste. You may need a little water to get it going
2 Tbsp olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
Cook over medium heat until fragrant. Add purreed mixture and salt, simmer until the raw onion taste goes away.
Broil or grill the chicken and or veggies.
Finish the sauce with 1/4 cup cream.
Serve with basmati rice.
No comments:
Post a Comment