|0.00||onion — grated|
|0.00||chicken breast fillets|
|0.00||garlic — cloves, crushed|
|0.00||cumin — ground|
|0.00||coriander — ground|
|0.00||tinned tomatoes — chopped|
|0.00||fresh coriander — chopped|
|0.00||green chilli — chopped|
Heat the butter and sauté the onion until soft.
Add the chicken and garlic and stir-fry for 2 minutes.
Add the buttermilk and tomatoes.
Bring to the boil and simmer for 10 minutes. Blend the cream and cornflour and add, along with the coriander leaves and chilli.
Bring to the boil and simmer, stirring continuously, until the sauce thickens slightly.
Serve with Indian breads such as rotis or naan.