Chef Pinky Kaur, of Saffron Indian Cuisine, shows Tina Redwine how to make traditional Indian recipes.

Ingredients

1 lb boneless chichen breast

2 Tbspn ghee or olive oil

1 cup finely chopped onion, red or white.

1 cup chopped tomatoes

½ tspn cumin seeds

Salt to taste.

2 teaspoon Ginger garlic paste or powder (half teaspoon each)

1 teaspoon turmeric

Chilli powder (optional)

½ tspn garam masala

Heat ghee in a pan. 

Add the cumin and let crackle.

 

Chef Pinky Kaur

Saffron Indian Cuisine

333 Westport Ave, Norwalk, CT