INGREDIENTS
2 kg
Chicken breasts
2
Bay leaves
2
Chillies, red
10
Garlic clove
2
Onions, large
1
Thumb size piece ginger
2
Cardamom pods
1/2 tsp
Cinnamon, ground
1/2 tsp
Cloves, ground
2 tsp
Garam masala
1 tsp
Salt
2 tsp
Sugar
1 tbsp
Vinegar
100 g
Butter
3 tbsp
Oil/ghee
200 milliliters
Yoghurt, Plain
1 x 400g tin tomato puree