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Ingredients
Chicken marinade:
800 g chicken breasts, cut into chunks
250 ml LANCEWOOD® Double Cream Plain Yoghurt
A 4 cm piece ginger, grated
15 ml Masala
5 ml turmeric
5 ml ground cumin
5 ml salt
2 ml cayenne pepper
30 – 45 ml oil
Sauce:
30 ml butter
2 medium onions, finely chopped
3 cloves garlic, crushed
A 4 cm piece ginger, grated
30 ml sugar
10 ml Masala
10 ml ground cumin
5 ml turmeric
5 ml ground coriander
5 ml salt
2 ml cinnamon
1 x 410 g can puree tomatoes
250 ml LANCEWOOD® Sour Cream or 250 g LANCEWOOD® Cultured Cream
60 – 125 ml water (if necessary)
To serve:
2 naan breads
500 – 750 ml Basmati rice, cooked
60 ml coriander, chopped
LANCEWOOD® Sour Cream or LANCEWOOD® Cultured Cream
Method
Chicken marinade:
Combine all the ingredients except the oil for the marinade. Add the chicken, mix to coat and marinade for at least 2 hours but preferably overnight. Heat the oil and fry the chicken in batches until browned all over. Set aside.
Sauce:
In the same pan, heat the butter. Add the onions and fry until soft and golden. Add the garlic and ginger and fry for 1 minute. Add the sugar, Masala, cumin, turmeric, coriander, salt and cinnamon. Add the pureed tomatoes and simmer over low heat until the mixture darkens and thickens. Add the sour cream or cultured cream and the chicken and cook for 10 minutes over low heat. Add a little bit of water if the sauce becomes too thick.
To serve:
Serve with naan bread, basmati rice, chopped coriander and a dollop of LANCEWOOD® Sour Cream or Cultured Cream.
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