Tandoori chicken in sauce (Print Version)
# Ingredients:
01 -
500g diced chicken pieces.
02 -
1 plain yogurt.
03 -
4 tablespoons tandoori spices.
04 -
1 teaspoon turmeric.
05 -
2 teaspoons chili powder or paprika.
06 -
3 garlic cloves, minced.
07 -
5 cm piece of fresh ginger, minced.
08 -
4 tablespoons lemon juice.
09 -
400g tomato puree.
10 -
40g butter.
11 -
1 tablespoon honey or 1/2 teaspoon sugar.
12 -
200ml heavy cream.
13 -
2 tablespoons neutral oil.
14 -
250g basmati rice.
15 -
2 onions, finely chopped.
16 -
2 teaspoons curry powder.
17 -
1 teaspoon sugar.
18 -
Salt, to taste.
19 -
Fresh cilantro leaves.
# Instructions:
01 -
Combine the yogurt, tandoori spices, turmeric, chili powder, garlic, ginger, and lemon juice. Let the chicken soak in this marinade for at least 3 hours or overnight in the fridge.
02 -
Grill the marinated chicken pieces until cooked through, then set them aside.
03 -
In a large pan, sauté the minced garlic and ginger. Stir in the tomato puree, sugar, chili powder, and tandoori spices. Let everything simmer for 15 minutes.
04 -
Pour the cream into the pan, add the butter, and mix in the grilled chicken. Sprinkle some salt, then let it simmer for another 15-20 minutes.
05 -
Cook the basmati rice, drain it, and set it aside once done.
06 -
Slowly cook the onions over low heat for about 10 minutes. Then stir in the sugar and let them caramelize.
07 -
Toss the cooked rice with the caramelized onions, butter, curry powder, and a pinch of salt. Let it fry together for a few minutes.
08 -
Sprinkle fresh cilantro over the chicken and serve hot alongside the prepared rice.
# Notes:
01 -
It’s great paired with naan bread or pita.
02 -
You can prepare the marinade a day in advance.