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𝓒𝓻𝓮𝓪𝓶𝔂 𝓑𝓾𝓽𝓽𝓮𝓻 𝓒𝓱𝓲𝓬𝓴𝓮𝓷

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Ingredients 1   tablespoon   oil 1   tablespoon   butter 1   medium onion   diced 1   teaspoon   fresh ginger   finely minced or grated (or use paste) 2-3   cloves   garlic   finely minced or crushed 1 ½   pounds   about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks 4   tablespoons   tomato paste   or 8 oz can of tomato sauce 1   tablespoon   garam masala 1   teaspoon   chili powder   or paprika, adjust to taste 1   teaspoon   Fenugreek   I use powder, but seeds or mustard seeds can be used too, optional* 1   teaspoon   cumin 1   tsp   salt 1/4   tsp   black pepper 1   cup   heavy cream   sub for half & half or yogurt for low fat Hot cooked rice and naan for serving Instructions Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn. Add the chicken, tomato paste, and spices. Cook for 5-
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𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑳𝒐𝒍𝒍𝒊𝒑𝒐𝒑 (For 1½ kg)

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Instructions How to cut chicken wings for the lollipop- Each chicken wing will yield 2 lollipops. Using a sharp knife, cut off the end part of the wing. Separate the wing at the joints. You will have 3 parts, the drumette, that is next to the shoulder is the meatiest part of the wing, then you have middle portion known as the wingette, and the tip of the wing which can be discarded. Take the drumette, with the help of a  knife push the skin and meat downward, turn the meat upside down to make a lollipop. Then take the wingette, and scrape the flesh around it, in order to make the bones visible, the other bone will easily come off on twisting, then follow the same procedure as mentioned above to make another lollipop. Repeat with the other chicken wings. Pat dry the chicken, transfer it to a bowl. Add ginger garlic paste, soy sauce, vinegar, red chilli powder, salt, and pepper. Mix and cover the bowl with a cling wrap and refrigerate for 1 hour. After an hour, add the cornflour, flour,
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