Tasty and oh so perfect for the perfectionist in you!
Dice the chicken into bite size pieces. Place into a large bowl and stir in the tandoori paste, ginger, garlic, plain yogurt, and 2 tsp salt. Allow to marinate for 20 minutes.
Cook the Dainty Basmati Rice according to package instructions. Keep warm.
Preheat oven to 425*F/220*C. Place the marinated chicken on a lined baking sheet. Roast in the oven for 20-25 minutes, or until the meat is well caramelized and cooked through.
Meanwhile, heat a medium pot over medium high heat. When hot, add the butter and onions. Sauté the onions for 4 minutes, or until softened, then add in the ginger and garlic. Cook another 2 minutes. Stir in the chili powder, cumin, coriander, and garam masala. Cook the spices for 45 seconds, then add in the tomato passata and cream. Bring to a simmer and allow to cook for 15 minutes. Season with salt and pepper to taste.
To serve, spoon some rice into a bowl, scatted some of the roasted chicken on top and drizzle as much sauce as you like. Garnish with some fresh cilantro leaves.
The depth of flavours and aroma from this recipe are worth every single ingredient.
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