I was in the mood for Northern Indian fare and what better day than Sunday for this slow cooking dish!
Ingredients: Chicken breast (cut in cubes)
1 tsp tandoori masala powder (can be bought from Min Anh Shop)
1/2 cup yogurt
1/2 cup cream
1/2 can chopped tomatoes
1 tsp tomato paste
Spice Mix: 1 tsp tumeric powder, 1/2 tsp chilli powder, 1/2 tsp coriander powder, 1
tsp garam masala, 1/2 tsp salt
1 onion (sliced)
1 clove garlic (chopped)
1 thumb sized ginger (ground)
1. Marinade chicken cubes with yogurt and tandoori masala powder. Bake in hot oven of 200 degrees for 40 mins until chicken is cooked.
2. Heat oil and fry onions until soft. Add garlic and ginger and fry until fragrant. Add the spice mix and fry powders until the oil and aroma is released.
3. Add chopped tomatoes and tomato paste.
4. Remove chicken from oven and add to the pot. Stir briefly and ensure that the dish is fully heated.
5. Add cream and coriander.
Verdict: Thomas kept talking about how good the dish was, even 5 hours later after eating it. I think the method of baking the chicken first before it was placed into the pot really gave the dish a good flavour. I have attempted to make butter chicken 5 times before this final successful attempt. Admittedly, this is a decadent dish to make and takes up a lot of time!