- First, preheat the oven to 190°C. Melt a few tablespoons of butter in a heavy-based pan over a medium heat. Stir in the onion and garlic and cook slowly and gently for 15 minuites until the onion caramelises to a dark brown.
- Melt the remaining butter in a saucepan over a medium-high heat, along with the Tarantella tomatoes, cream, salt, cayenne pepper and garam masala. Bring these ingredients to simmer, then reduce the heat, cover and simmer gently for a further 30 minutes, stirring occasionally. Stir in the caramelised onions towards the end.
- While the sauce is simmering, toss the cubed chicken breast in the vegetable oil until well coated, then season with the tandoori masala and spread evenly onto a baking sheet.
- Bake the chicken cubes in the oven for about 12-15 minutes. When cooked throughly, add the cooked spiced chicken to the sauce and simmer for 5 minutes. Best served with plain boiled basmati rice and naan bread.
Duration It takes 15 mins to prepare and 1 hour 15 mins to cook
Ingredients (Organic) For a serving of 6 people.
2 tea spoon of salt
1 tea spoon of cayenne pepper
1 tea spoon of garam masala
225g butter
1 onion, finely chopped
1 table spoon of crushed garlic
400g of Chopped Tomatoes
710ml double cream
680g skinless, boneless chicken breast, cut into bite-sized chunks
2 table spoon of vegetable oil
2 table spoon of tandoori masala
Calories 483kcal
