Ingredient QuantityOnion 1 no. (Small)Tomato cut into cube size 5-6 no. (Medium)Carrot grated 1 no. (Small)Red Pumpkin grated ½ cupWhite Pumpkin grated ½ cupGinger-Garlic paste 1 tbspSahi Jeera 1 tsp (optional)Salt to tasteWater 1 cupOlive Oil 2 Tbsp Ginger julienne 1 inchGreen Chilli Juliennes 2 no. Kashmiri Red chilli powder 1 tsp Low Fat Cream ½ cupKasoori Methi 1 tsp Tandoori chicken (Breast pieces) 2 no. Honey 1 Tbsp Coriander Sprig for garnish Method: 1. Heat Water in a pan. Add Onion, tomato, carrot, red pumpkin, white pumpkin, Ginger-garlic paste, sahi jeera and salt. Mix well, cover and cook for 15 min.2. After 15 min remove the vegetables in a bowl cool it in room temperature and blend it to a fine paste.3. Heat olive oil in another pan; add ginger julienne and green chilli julienne, sauté for 1 min.4. Strain the mixture into the pan and mix well.5. Add Kashmiri red chilli powder, mix well.6. Cover and cook for 4-5 min.7. Meanwhile cut the tandoori chicken into the medium pieces and add to the gravy, mix well.8. Add low fat cream and kasoori methi, mix well and cover and cook for 2-3 min.9. Add honey, mix well.10. Switch off the flame, stir well. 11. Remove in serving bowl, Garnish with fresh coriander leaves and serve hot.Follow: http://harpalssokhi.com/https://www.facebook.com/chefharpalso...https://twitter.com/harpalsokhihttps://www.instagram.com/chefharpals...