This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. Garam and tandoori masala can be found in most supermarkets.
1 medium brown onion, finely chopped
2 cloves garlic, crushed
400g can tomato puree
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
700g chicken breast, cut into 3cm pieces
2 tablespoons vegetable oil
2 tablespoons tandoori masala
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Melt a 1/4 of the butter in a large frying pan over medium heat. Cook onion and garlic, stirring for 15 minutes or until the onion caramelises.
Meanwhile melt the remaining butter in a large saucepan over medium-high heat. Add the tomato puree, cream, salt, cayenne pepper, and garam masala. Bring to the boil then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally. Stir in caramelised onions.
While the sauce is simmering, toss chicken with oil until coated, then season with tandoori masala and spread out on a baking tray.
Bake chicken for 15 minutes or until just cooked through. Add chicken to the sauce and simmer for 10 minutes before serving.
this chicken was deifnitely a !! I just made it and i absolutely loved it. Lessened the salt definitely but used everything else to precise measurement, oh wait, and added a bit more cream which made mine creamier i guess. It was wonderful. My boyfriend literally begged me to make more again soon!! Thanks mn - 15 Feb 2012
Just made this the family loved it, didn't use all the cayenne as I was feeding a child as well and thought 1 teaspoon might be a little hot and I lessened the salt too. But it was a lovely recipe all the same. Thank you mn. - 24 Aug 2010