Chicken Nentara Recipe

Name: Chicken Nentara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: tandoori paste; 600 g chicken; 4 garlic cloves (as desired); 1 large onion; green chili (optional); 100 ml pineapple juice or 100 ml orange juice; 2 tablespoons caster sugar; 100 ml rice wine vinegar; 1 tablespoon tomato ketchup; 2 tablespoons cornflour; 2 garlic cloves; 1 teaspoon ground ginger

Servings: persons

tandoori paste
600 g chicken
4 garlic cloves (as desired)
1 large onion
green chili (optional)
100 ml pineapple juice or 100 ml orange juice
2 tablespoons caster sugar
100 ml rice wine vinegar
1 tablespoon tomato ketchup
2 tablespoons cornflour
2 garlic cloves
1 teaspoon ground ginger

1
Cut the chicken into 2cm cubes.
2
Marinate the chicken in the tandoori paste for 24 hours - cover and keep chilled.
3
Chop and fry the onion and garlic in butter. Finely chop the chili and add when the onions are browning. Use a deep pan.
4
Add the chicken and cook for about 15 minutes over a medium heat.
5
To make the sauce mix all ingredients together and stir over a medium heat. Use as much cornflour as you like, depending on how thick you like the sauce - I'd suggest fairly runny.
6
Once the sauce is heated up add to the chicken and simmer for another five minutes. Serve immediately with your chosen accompaniment. Enjoy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: tandoori paste, 600 g chicken, 4 garlic cloves (as desired), 1 large onion, and more.

Yes, Chicken Nentara falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Nentara

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