- 500g -600g chicken breast; cut into bite size pieces
- 4 tbsp tandori paste
- 200ml fresh cream
- 150g butter
- 2 handful of cashew nuts; add water & blend into paste
- salt to taste
- 1 tbsp sugar
- 1 handful fresh coriander leaves; chopped
- 1 can of chopped tomatoes
- 1 onion, diced
- 2 tbsp chili powder
- 1/2 tbsp turmeric powder
- 2 tbsp coriander powder
- 2 tbsp garam masala
Marinate chicken pieces with the tandori paste over night and cook in oven for 30 minutes at 180 degree C. This makes the chicken tender and allow it to absorb the tandori flavour.
In a pot, heat 3 tbsp oil & add in the onions. Fry till soft and add in the chopped tomatoes. Add in the chilli powder, coriander powder, turmeric and garam masala. Mix well & let it boil for about 2 minutes. Put in a blender & blend well.
Saute the tomato gravy in butter. Add in the chicken, cashew nut paste, fresh cream, chopped coriander and saute well.
Garnish with a touch of fresh cream and chopped coriander