Ghee Roast Chicken (Curry + Sukha)

1 packet Tulua ghee roast paste
3tbsp Yoghurt
500g Chicken pieces

- Whisk yoghurt and ½ cup water.

- Add Tulua ghee roast paste and whisked yoghurt to a pan. Mix well to prevent clumping, and bring to a simmer.

- Add chicken and continue cooking for 15 minutes or until chicken is cooked. Add more water as necessary.

- Serve with rice or neer dosa.

Pro tip: For sukha, cook on medium flame till the water is evaporated. For a curry, add more water to attain your desired consistency.

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