Boneless Chilli & Almond Chicken



2 skinless chicken breast, cut into large pieces
1 tsp Supreme Ginger Garlic and
2 tsp minced green chillies
¼ tsp Supreme Turmeric Powder
¼ tsp Supreme Mustard Powder
1 ½ tsp Supreme Cumin Powder
1 tbsp Supreme Almond Powder
½ tsp Supreme Coarse Black Pepper
Salt to taste
1 tbsp butter
1 tbsp oil


In a bowl, mix together ginger garlic paste, green chillies, turmeric powder, mustard powder, cumin powder, coarse black pepper and salt. Add chicken pieces and mix to coat evenly in the marinade. Place a frying pan over medium heat and add butter and oil. Once the butter has melted, add chicken, cover and stirring occasionally cook until fully cooked through and all moisture has evaporated. Remove lid and cook for a few more minutes until chicken has taken a slight golden brown colour. Remove from heat and cool slightly then break into smaller pieces (if desired). Serve at room temperature or cold in sandwiches/ wraps or pitta bread with iceberg lettuce.

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