4 chicken breasts cubed
marinated in hung curd, ginger-garlic paste, chilli powder, garam masala powder and salt
15 small (sambhar) onions chopped
10 almonds/10 cashewnuts , roasted and ground in mink
1 teaspoon honey
2 tablespoons wine/1 tablespoon brandy
1 big tablespoon cream
1 tablespoon clarified butter.
Fry the onions in the clarified butter. Add the chicken and the other ingredients.
You can either cover and cook for about fifteen minutes or pour into a baking
dish and bake. Serve with fine potato fingers and chappatis or rice.
Chicken breasts when cooked for a short time remain tender. If cooked for too long they become rubbery. The reason why they become rubbery is because all the water in the meat has leached into the gravy and the meat has become dry.