pic: currygirl.wordpress.com Recipe source: nepalicooking
INGREDIENTS
2 lbs. chicken breasts, skinned, boned (can be substituted with lamb or shrimps)
3 cups cup mushroom, thinly sliced
1 tablespoon garlic, minced
1 tablespoon ginger, finely grated
5 dried whole red chilies
1 teaspoon fenugreek seeds
1 cup onions, finely chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
1 teaspoon turmeric
3 tablespoons clarified butter
1/2 cup heavy cream
1 cup broth or water
1 tablespoon lemon juice
2 tablespoons oil for marinating
1 tablespoon chopped for garnish
Salt and Pepper
DIRECTIONS
In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste. Add chicken pieces to the marinade; mix well, cover, and let marinate for at least four hours. Grill the marinated chicken until cooked thoroughly; cut into 1-in cubes.
In a sauce pan, heat three tablespoons of clarified butter. Splitter fenugreek seeds and whole red chilies until dark. Add onions, sauté on medium heat till light brown. Add garlic, ginger, turmeric, cumin, curry powder and chili powder; fry for a minute or so. Add mushroom; sauté until slightly tender; add broth. Lower the heat, add salt and pepper, and let the mushroom mixture simmer for 10 min till it is reduced by half. Add heavy cream; bring it to a boil and let simmer till the sauce-like consistency is achieved. Transfer grilled chicken strips to the mushroom sauce, stir well. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve hot with rice or roti (flat bread).