Prep Time: 15 mins Total Time: 60 mins Serves: 8
Ingredients: Resource from Roy Den
Chicken 1 lb chicken thighs bone in skin on, cut in half across the bone.
1 tbsp. tandoori masala
1 tbsp. lemon juice
1 tbsp. oil
Salt to taste (masala from packet has some salt)
Mix all the above ingredients together and leave covered for 30 minutes.
Add the marinated chicken to the sauce later.
Sauce
3 tablespoons oil
Half an inch piece of ginger (finely minced)
4 cloves of garlic (finely minced)
1 medium onion (finely diced)
1 - 796 ML can of tomatoes
1 tablespoon tandoori masala (readymade packet)
Salt to taste
Heavy cream (35% MF) (optional garnish– leave out for Vegan)
Butter (optional garnish – leave out for Vegan or use vegan butter)
Cilantro for garnish
Directions:
Stir fry ginger and garlic in hot oil till light brown (about 1 - 2 min)
Add onions and stir fry till light brown (about 4 - 5 min)
Add tandoori masala and stir well for about a minute
Add tomatoes, mix well and leave covered in medium heat till oil separates (about 10 - 15)
Blend the sauce with an immersion blender till it gets a smooth consistency.
Simmer on medium heat till oil separates again (about 30 min). Stir occasionally so nothing gets stuck/burned to the bottom.
Add chicken and mix well. Let simmer for another 10 minutes.
Garnish with finely chopped cilantro. Optional garnish with cream and butter