-
1
Preparation (2 days before).
-
2
Place in a bowl 2 tablespoons of yoghurt, the tandoori masala and salt, mix well and add the chicken, ensure the chicken is coated well and evenly.
-
3
Cover and leave in the fridge for 2 days to marinate.
-
4
Preparation (On the day).
-
5
Mince the garlic and Onion into a paste.
-
6
Liquidise the chopped tomatoes.
-
7
Melt the butter in a large DEEP saucepan.
-
8
Gently fry the onion paste for about 1 minute, add all the remaining powdered ingredients and the coriander (not the almonds) and stir well.
-
9
Add the tomato paste, tomato puree and chicken stock and stir well allow to simmer for 10 minutes.
-
10
Add the marinated chicken and simmer for 5 more minutes.
-
11
Add the cream, yoghurt (2 Tablespoons), powdered almonds and cinnamon stick and stir well.
-
12
Allow to simmer gently stirring regularly for 30 minutes Taste check and if required remove the cinnamon stick (Important).
-
13
Remove from heat and place in a ovenproof dish.
-
14
Place in the over at 200C for a further 20-25 minutes stirring regularly.
-
15
Serve on Pilau rice.
-
16
This dish is best and usually served at weddings and special events due to the prohibitive cost of making it in India.
-
17
However we are able to enjoy it at anytime.
-
18
The sauce will freeze and keep for up to a month, and this is VERY fattening!
-
19
but delicious.
