This delicious recipe serves 4
Marinade:
5ea chicken breasts, cut into cubes
125ml plain yoghurt
15ml fresh ginger, chopped
2ea cloves garlic, crushed
15ml lemon juice
5ml turmeric
10ml garam masala
2,5ml chilli powder
5ml ground cumin
Method:
- Mix all the marinade ingredients in a bowl with the chicken, cover the bowl and marinate for 2-12h in the fridge.
- In a medium size pan, heat 25ml oil and take the chicken out of the marinade and place in the pan. Fry for 3-4 minutes on high heat to develop the flavours.
- Turn the heat down and add 250ml tomato puree and salt and simmer for 20-25 minutes. Add 125ml cream, heat through and serve with basmati rice or naan bread.
Recipe by Chef Sune Niemand
