INGREDIENTS
Marinade for the chicken
Salt to taste
2 teaspoons paprika
4 teaspoons cayenne pepper
3 teaspoons garum marsala
1/4 cup plain yoghurt
2 teaspoons ginger and garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 chicken, cut into 8 pieces
1 tablespoon lemon juice
For the curry
1 onion, sliced
3ml cumin seeds
1 tablespoon unsalted butter
1 teaspoon coriander powder
1 tablespoon tomato paste
1 tomato, grated
1 cup tomato puree
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garam marsala
Salt to taste
2 teaspoons sugar
1 cup fresh cream
METHOD
- Place the chicken pieces into a large mixing bowl.
- Combine the marinade ingredients together with the chicken.
- Marinate for 1 hour
- Place chicken in oven on 180° until golden brownw
- For the curry , add enough oil to cover the base of the pot.
- Add in the sliced onion, cumin seeds, butter and coriander powder.
- Fry the onions on a reduced heat setting till crisp and brown.
- Stir in the tomato paste and simmer for a few seconds.
- Add in the grated tomato and puree.
- Allow the mixture to cook for 2-3 minutes.
- Stir in cayenne pepper, paprika, garam marsala, salt and sugar.
- Mix in the cream and simmer for 3-4 minutes.
- Add the cooked chicken into the curry base.
- Serve the tandoori dish hot with basmati rice or Indian flat breads (naan).
