1kg chicken thigh fillets, cut into large chunks
¼ cup tandoori paste
50g Anchor Butter
1 onion, sliced
1 clove garlic, crushed
1 teaspoon ginger, grated
1 bay leaf
1 teaspoon garam marsala
1 cinnamon stick
1 teaspoon sweet paprika
400g can diced tomatoes
200ml chicken stock
- Toss the chicken with the tandoori paste and refrigerate for 45 minutes.
- Melt the butter in a large frying pan over a gentle heat and cook the onion, garlic, ginger and dry spices until the mix is fragrant and the onion has softened.
- Add the chicken, tomatoes and chicken stock to the pan and bring to a simmer, cover and cook stirring occasionally for 15 minutes, remove lid and cook for a further 15 minutes until chicken is tender and sauce is thick.
- Stir the cream into the sauce. Simmer for 1-2 minutes until warmed through.
Garnish with fresh coriander and serve with basmati rice and seasonal vegetables