|
Ingredients
|
Quantity
|
|
Chicken – cut into medium pieces
|
1
|
|
Garlic paste
|
2 tbsp
|
|
Ginger paste
|
2 tbsp
|
|
Soya sauce
|
4 tbsp
|
|
Chilli sauce
|
4 tbsp
|
|
Tomato sauce
|
4 tbsp
|
|
Pepper powder
|
2 tsp
|
|
Cornflour
|
2 ½ tbsp
|
|
Salt
|
to taste
|
|
Butter
|
100gms
|
|
Water
|
2 cups
|
|
Oil
|
for frying
|
|
Boiled vegetables:
|
|
|
Cauliflower – cut into big florets
|
1 small
|
|
Beans
|
10
|
|
Carrot – chopped into medium pieces
|
2
|
|
Potato- chopped into medium square pieces
|
1 big
|
Mix chicken pieces with tomato sauce, chilli sauce, soya
sauce, ginger garlic paste, pepper powder, salt and 100gms of butter. Add 2
cups of water and cook till done.
Remove the chicken pieces from the gravy and reserve the
gravy.
In a kadai, heat little oil and fry fry the chicken pieces
and remove.
Now reheat the gravy mixed with 2 ½ tbsp corn flour mixed
with ¼ cup water.
When the gravy starts thickening remove from fire.
Saute the boiled vegetables in little butter.
In a platter arrange the chicken pieces. Spread the
vegetables on top of this. Pour the thick gravy over this.
