Chicken Embassy

Ingredients

• • Chicken (cut into 8 pieces) - 800 grams
• • Butter - 2 tablespoons
• • Onions (chopped finely) - 2
• • Garlic (crushed & chopped) - 10 flakes
• • Ginger (chopped finely) - 1 inch piece
• • Green chillies (chopped finely) - 2
• • Maida/Plain flour - 2 tablespoons
• • Milk - 2 cups
• • Chicken stock - 1 ½ cups
• • Pepper - ½ teaspoon
• • Salt - as required
• • Tomato (big, chopped finely) - 1
• • Tomato ketchup - 2 tablespoons
• • Coriander (chopped) - ¼ cup

Method

• 1. Pressure cook chicken pieces with 2 cups of water and salt to give 2 whistles.
• 2. Remove from fire.
• 3. When the pressure drops, check to see if the chicken is absolutely tender and soft.
• 4. Remove the chicken pieces from the stock and keep aside.
• 5. Reserve the stock and mix with the milk.
• 6. Heat butter in heavy bottom pan.
• 7. Add onions, garlic, ginger, green chillies.
• 8. Cook till onions turn transparent.
• 9. Reduce heat. Add maida.
• 10. Cook for ½ minute on low heat.
• 11. Add the milk and stock mixture to the maida in the pan, stirring continuously for 2 minutes, until the sauce thickens.
• 12. Now add chicken, tomatoes, pepper and salt.
• 13. Simmer for a minute.
• 14. Add tomato ketchup and chopped coriander. Serve hot.
• 15. If the sauce gets thick add ½ cup of stock or water. Boil and serve.