I usually serve this on top of rice - which has the added advantage of soaking up the sauce.
6 - 8 Skinless chicken breasts
Tandoori paste yogurt
1 tsp Tandoori paste
1 Tbs Yogurt
Sauce
1 Litre Tomato puree (2 - 19 oz cans should do the trick)
½ lb Butter or margarine
500 ml Whipping cream (Middle size of carton)
3 tsp Garam masala
Cayanne Pepper to taste
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For every 1 teaspoon Tandoori Paste use 1 Tablespoon of Yogurt until you have
enough to marinate… -
Marinate Boneless Chicken Breast in Tandoori paste yogurt
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Let sit for 1 hour
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Preheat oven to 425
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Cook chicken breast 40 minutes - do not overcook , let it be a little pink
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Remove from oven and cut chicken into cubes or how you would like it
Sauce
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Cook tomato puree on Medium Heat till you notice it is turning somewhat of a brown colour-this removes all the acidity in the Tomato Puree
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After it has a tinge of brown add 1/2 a pound of butter and mix
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Add garam masala to desired liking-you will be able to tell
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Add some cayenne pepper and black pepper, again to desired taste
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Than add whipping cream, you will notice the sauce become slight pinkish red, and again do a little at a time so that you don’t over add the whipping cream
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Add the chicken to the sauce and put it on low to medium heat
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Keep tasting and adding garam masala, cayenne as desired