Cooking Steps

1. 

   Step1:Prepare the required materials. The material is very important. Mashed tomato is different from paste tomato. If you want to pursue taste, you can't use other alternatives. It's suggested that Metro or find Ma Yun's father's Taobao to help you find ingredients. Indian Shixiang powder is also very important. Everything else should be easy to find. Cut chicken breast. Marinate overnight one night in advance. All right, no nonsense.

2. 

   Step2:Stir fry the chicken breast until it looks ripe on the surface. You can season it at the moment. Add some salt and Indian flavor powder (the amount is included in the material list. Add according to your taste) to remove the smell. Can taste a small piece of salty taste can be put into a plate for use.

3. 

   Step3:Add the oil in the material list. Heat the pan, add cumin granules and stir fry until fragrant. Add onion dice, ginger shreds and coriander sticks to stir fry the onion until cooked. Add minced garlic, two kinds of paprika, Indian spices and stir fry.

4. 

   Step4:Stir fry and add water. Two tomato ingredients.

5. 

   Step5:Add the chicken. Stir fry the chicken and wrap the seasoning. Cover the pot and simmer for 510 minutes. Finally, add cream, lemon juice (filtered pulp), honey, salt and butter. Stir fry until butter melts. Sprinkle with coriander leaves. Continue to simmer for 35 minutes. The seasoning will be very thick. You can add some water (if there is still flowing water around the pot, you don't need to add water

6. 

   Step6:Serve with chopped cilantro leaves and cream (garlichives and sesame can be used instead of cilantro. That's what I do

7. 

   Step7:With rice. Enjoy the thick butter and eggplant juice and melt it in your mouth.