4 chicken fillets
3 tablespoons butter
1 onion finely chopped
1 tablespoon garlic and ginger
1½ tsp fine cumin (jeera)
2 tsp fine fennel (bariship)
½ tsp coriander (danya powder/ koljana)
1 tsp turmeric
1 tablespoon tandoori spice
2 grated tomatoes
1 tin chickpeas/butter beans
Braise the onion in butter until golden brown.
Add the chicken, garlic and ginger, spices and braise for 1 minute.
Add the tomato, ½ cup water and cook on a medium heat for half hour or until the masala has thickened.
*always ensure you have enough water in your pot and your curry does not dry out, add little bits of water at a time.
Once the masala is thick, add in the drained and washed chickpeas/butter beans.
Cook for 5 minutes on a low heat.
Add in your mini loafs of rolls, Garnish with fresh coriander and a side of vegetable cucumber/slaai