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1
Mix together all the ingredients for the marinade and then rub them over the chicken breasts and set aside.
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2
Sear the chicken breasts on both sides and then place in the oven for 6 to 7 minutes.
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3
For the masala peanuts: heat a pan and pour in the oil.
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4
When it is hot, add the finely chopped red onion and saute for one minute.
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5
Add the chilli powder and peanuts and remove from heat.
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6
Cool and set aside.
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7
For the sauce: in a dry frying pan, roast all the ingredients except the onions, Marmite and tamarind.
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8
Dry roast them in a frying pan for 2-3 minutes or in an oven for 10-15 minutes.
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9
Blend to a paste using a food processor, adding as little water as possible.
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10
In a separate pan, boil the onions in a cup of water for 15-20 minutes and blitz to make a puree.
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11
In a clean pan, heat oil, add the boiled onion puree and saute for 2-3 minutes.
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12
Add the spice and nut paste, saute for a few more minutes.
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13
Add 200 ml of water and simmer for 5-6 minutes to cook all the spices.
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14
Finally, add Marmite, tamarind and correct seasoning.
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15
To finish, spoon the sauce onto the centre of the plate placing the cooked chicken breast on top.
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16
Sprinkle with masala peanut topping and serve.
