Total Time: 24 hrs 20 mins
Preparation/Marination Time: 24 hrs
Cook Time: 20 mins
Ingredients
- Servings: 2
- tandoori paste or you can use tandoori Masala/ spices.
- 600 gram or 0.6 kg chicken
- 4 garlic cloves (as desired)
- 1 large onion
- green chili (optional)
- 100 ml pineapple juice or 100 ml orange juice
- 2 tablespoons caster sugar
- 100 ml vinegar
- 1 tablespoon tomato ketchup
- 2 tablespoons cornflour
- 2 garlic cloves
- 1 teaspoon ground ginger
Recipe
- cut the chicken into 2 cm cubes.
- marinate the chicken in the tandoori paste for 24 hours .
- cover it or put in a airtight box and put inside the fridge overnight
- in a pan add butter ad in chopped onions and garlic.
- finely chop the chili and add when the onions turned brown . use a deep pan.
- add the marinated chicken and cook for about 15 minutes over a medium heat.
- to make the sauce mix all ingredients together and stir over a medium heat.
- use as much corn flour as you like, depending on how thick you like the sauce - I would suggest it is fairly runny.
- once the sauce is done add to the chicken and simmer for another five minutes.
- serve hot with naan or any bread .
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