This is by far the most popular dish in Indian restaurants. Its origins are in Delhi and Punjabi Dhabas where the left over tandoori chicken pieces were added to a creamy tomato, butter curry and served the next day. It was so tasty taht it actually became a dish in its own right and is now enjoyed all over the world. This dish is as rich as chocolate.
Serves 3-4
Ingredients:
MARINADE:
4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder (optional)
1 tbsp. tandoori spice blend
2 tbsp fresh coriander, chopped
juice of 1 lime
1 tbsp. ghee
CURRY:
2 tbsp. ghee
1 onion chopped
1 tsp. ground turmeric
1 tsp. tomato paste
1 cup crushed tomato
8 oz. heavy cream
Method:
Put the chicken, ginger, garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. marinate for 4 hours.
Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally. Set aside.
Meanwhile, heat the ghee in a pan and fry the onion until transclucent. Add the turmeric and tomato paste and stir fry for 1 minute. Lower the heat, pour in crushed tomato and simmer for 2-3 minutes.
Add the chicken and simmer until the meat is succulent. Season and stir in the heavy cream.
Sprinkle with coriander and serve with flat bread.
Enjoy!!!!!!!
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