- 1 packet Tulua ghee roast paste
- 3tbsp Yoghurt
- 500g Chicken pieces
1. Whisk yoghurt and ½ cup water.
2. Add Tulua ghee roast paste and whisked yoghurt to a pan. Mix well to prevent clumping, and bring to a simmer.
3. Add chicken and continue cooking for 15 minutes or until chicken is cooked. Add more water as necessary.
4. 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.