Ingredients
- Bairaha Chicken Breast (3 Nos)
- butter (30g)
- Naan rotis or atta rotis
- chopped onion (3 Nos)
- chopped garlic (2 cloves)
- A hand full of fresh coriander leaves
- Chopped tomatoes (2Nos)
- Water (150ml)
- Fresh cream
Method
- Cut the Bairaha chicken breast in to bite size pieces.(This will make the cooking process fast)
- Heat butter. When melted, add onion and garlic and sauté for few minutes. Add tomatoes and cook till oil separates.
- Add chicken and cook till chicken is halfway done.
Cook till the sauce thickens. Correct seasoning and add coriander leaves. Mix in the fresh cream and take off from heat.
- Arrange a few spoonfuls of the chicken curry in naan roti or atta rotis. Wrap and secure using foil.
- Serve hot.
Ingredients
- Bairaha Boneless Chicken Breast in Sri Lanka (1kg)
- Lemon juice (2 tbsps.)
- Chilli powder (2 tbsps.)
- Yoghurt (1 cup)
- Garlic paste (2 tbsps.)
- Garam masala (1 tbsp.)
- Butter – melted (4 tbsps.)
- Ginger paste (2 tbsps.)
- Olive oil (1 tbsp.)
- 2 green chillies – chopped
- Tomato puree (1/2 can)
- Tomato paste (3 tbsps.)
- Sugar (1/2 tbsp.)
- Coriander leaves – chopped
- Fresh cream (1 cup)
- Water (500 – 750ml)
- Salt and pepper – to taste
Method
To prepare chicken:
- Cut boneless chicken into cubes
- Add in the yoghurt, lemon juice, chilli powder, salt and pepper to this chicken and mix with a spoon or your bare hands, ensuring that all ingredients are well blended in. Refrigerate for 1 hour
- After 1 hour, remove from the refrigerator and add in garlic, garam masala, butter, chilli powder, ginger paste, lemon juice and olive oil to marinate further. Mix well, cover and refrigerate for another 2 hours
- Preheat oven to 400°F (200°C)
- Place chicken on an oven sheet and bake for 20 minutes, turning every now and then
To prepare the sauce:
- Melt butter in a large saucepan over medium heat. Stir in 1 tablespoon of garam masala. Once it begins to crackle, add in some ginger, garlic paste green chillies and onions, sautéing for approximately 5 minutes
- Next, stir in the tomato puree, tomato paste, chilli powder, salt, ½ tablespoon of garam masala and water
- Bring to a boil, then reduce heat to low and simmer, stirring in the sugar, coriander and cream
- Place chicken and pan drippings into this sauce mixture. Simmer on medium – low heat for about an hour or until the liquid is reduced by a third of its original volume
- Add salt to taste, and garnish with freshly chopped coriander or fried cashew, before serving (optional)
