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chicken breasts full fat natural yoghurt tandoori curry butter onions garlic ginger bay leaves salt turmeric Garam Masala ground cumin ground coriander paprika tomato passata water
Viewed: 133 - Published at: 7 years agoIngredients
- 600 g chicken breasts, diced
- 4 tablespoons full fat natural yoghurt
- 2 tablespoons tandoori curry paste
- 50 g butter
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1 tablespoon grated fresh ginger
- 3 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 200 ml tomato passata
- 200 ml water
Method
- Place the chicken in a bowl with the yoghurt & tandoori paste and stir. Marinate for at least 15 minutes, or covered in the overnight in the fridge.
- Preheat the grill to high. Take the chicken out of the marinade(reserving the liquid for later) and spread over a baking sheet. grill for 6 minutes each side until lightly charred.
- Melt the butter in a casserole dish or large frying pan over a low heat and soften the onions for 10 minutes , stirring occasionally until just golden.
- Stir in the garlic, ginger, bay leaves, salt and all the spices.Cook for 1-2 minutes until the spices release their aroma. Stir in the passata, reserved yoghurt marinade and the water.Simmer very gently fro 5 minutes until the sauce thickens until sauce thickens, adding extra water should it get to thick.Stir in the cooked chicken.
- Serve with basmati rice or naan bread.
