Chicken in tomato & butter gravy

Ingredients:

• 500g -600g chicken breast; cut into bite size pieces
• 4 tbsp tandori paste
• 200ml fresh cream
• 120g butter
• salt to taste
• 1 tsp sugar
• 1 handful fresh coriander leaves; chopped

Tomato gravy:

• 1 can of chopped tomatoes
• 1 onion, diced
• 1 tsp chili powder, reduce if you do not want it too spicy
• 1/2 tsp turmeric powder
• 2 tbsp coriander powder
• 2 tbsp garam masala

Method:

Marinate chicken pieces with the tandori paste over night and cook in oven for 20-30 minutes at 180º 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. 

Add in the butter to the tomato gravy. The  add in the chicken,  fresh cream, chopped coriander and sauté well & let it in a quick boil.

Garnish with a touch of fresh cream and chopped coriander. Serve immediately