Melody Kettle visits Aroma Palace in Montclair, NJ.
1 Small, chop
Green bell pepper
1⁄2 Medium, chop
Indian onion gravy
1⁄4 Cup (4 tbs)
1⁄2 Cup (8 tbs)
5 Ounce, cooked in a tandoor
1. In a pan, heat oil and saute white onions and green peppers.
2. Add methi powder and chilli powder and mix.
3. Add tomato sauce and indian onion gravy and continue to cook.
4. Next, add heavy cream and reduce the gravy for 5-8 minutes.
5. Add cooked chicken tikka and stir.