Ingredients
- 1 tsp salt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp garam masala
- 3 tbsp plain yoghurt
- 2 shallots, finely chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 cup of tomato purée
- 1/2 cup dbl cream
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp salt
- 2 chicken breasts, diced
- 3 tbsp unsalted butter
- Fresh coriander
Instructions
- Mix all the marinade ingredients together. Mix in the chicken and set aside for 15 minutes.
- Heat pan with 1 tbsp olive oil and cook the marinated chicken until done. Then set aside.
- Add 3 tbsp of butter to pan and add shallots.
- After a few mins, add the garlic and ginger paste.
- Now add tomato purée, paprika, garam masala and salt. Mix well for a few seconds.
- Pour in the cream (and a splash of water if needed) and mix for another minute.
- Add the chicken back in and combine. Cook for another 3-4 minutes. Then add in the coriander. I served this dish with basmati rice and poppadoms.
I am so impressed with this recipe.