- 4 chicken breasts, lightly beaten with mallet
- 1 tablespoon oil
- 1 pinch salt
- 3 big tomatoes
- 1 medium onion
- 4 peeled garlic cloves
- 2 cups dry roasted salted pecans 1 teaspoon black pepper
- 2 whole red chilies
- 2 teaspoons oil
1 For making sauce heat 2 tsps of oil in a non stick heavy base pan.
2 Put all the ingredients of the sauce and saute on high heat for 1= miinutes
it cool and grind coarsely.in a pestle and Morter or food processor
4 Add 1/2 cup of water if necessary and keep aside.The sauce should not be too thick.
5 Heat oil in another pan and sear chicken breasts on both sides till well done and browned.
6 Transfer the chicken to a plate or on a bed of steamed rice and drizzle the sauce generously.
7 Serve steaming hot!
Print this recipe