Oil – 50 ML Cinnamon Stick – 1 SMALL NO. Green Cardamom – 5 NOS. Star Anise – 3 NOS. White Onion, Sliced – 2 MEDIUM Green Chilli Slit – 2 NOS. Garlic-Ginger Paste – 30 GMS Turmeric Powder – ½ TSP Salt - To Taste Coriander Powder – ½ TSP Red Chilli Powder - Pinch Yoghurt, Whisked – 75 GMS Canned Chopped Tomatoes– 150 GMS Pumpkin, Peeled and Cut in Small Pieces – 250 GMS Chicken Breast, Cut in Small Cubes – 300 GMS
1. Heat oil in a saucepan. Add the whole spices 2. Add onions and green chilli. Saute until soft. 3. Add the powdered spices and mix well. Add the garlic-ginger paste and saute. 4. Add the pumpkin, canned tomatoes and yoghurt. 5. Add around 200ML Water and allow to come to a boil, stirring continuously. 6. Simmer for 30 minutes or until the pumpkin is mashed. 7. Take out the whole spices and blend into a fine puree. 8. Heat the pureed sauce in a pan and add the chicken. 9. Allow the chicken to poach gently in the sauce until cooked. Adjust the seasoning and consistency. Serve hot.