Combine all the ingredients for the marinade in a zip-lock bag or just in a bowl - make sure to mix the chicken into the marinade.
If you aren’t going to use it immediately pop it in the fridge, otherwise leave it at room temperature for up to 1 hour.
To prepare the sauce heat oil over medium heat in a large saucepan. Add onions and slowly cook until golden, about 20 minutes, reducing heat if the onion is getting crispy or browning too quickly.
Add garlic and cook until fragrant, about 1 minute. Stir in paprika, turmeric and garam masala; cook for another minute then add the tomato paste and cook for 2 minutes.
Add the canned tomatoes and cook for 10 more minutes.
Remove chicken from marinade and add it to the sauce - discard the marinade.
Cover, and simmer over medium-low heat until cooked through, about 12 minutes (check a couple of pieces to make sure they are no longer pink inside).
Don’t overcook the chicken as it becomes tough when overcooked. Season well - adding the sugar and honey.
Serve on basmati rice with naan or roti, sambals, fresh coriander and cooling double cream yoghurt.
Ingredients
Directions
Combine all the ingredients for the marinade in a zip-lock bag or just in a bowl - make sure to mix the chicken into the marinade.
If you aren’t going to use it immediately pop it in the fridge, otherwise leave it at room temperature for up to 1 hour.
To prepare the sauce heat oil over medium heat in a large saucepan. Add onions and slowly cook until golden, about 20 minutes, reducing heat if the onion is getting crispy or browning too quickly.
Add garlic and cook until fragrant, about 1 minute. Stir in paprika, turmeric and garam masala; cook for another minute then add the tomato paste and cook for 2 minutes.
Add the canned tomatoes and cook for 10 more minutes.
Remove chicken from marinade and add it to the sauce - discard the marinade.
Cover, and simmer over medium-low heat until cooked through, about 12 minutes (check a couple of pieces to make sure they are no longer pink inside).
Don’t overcook the chicken as it becomes tough when overcooked. Season well - adding the sugar and honey.
Serve on basmati rice with naan or roti, sambals, fresh coriander and cooling double cream yoghurt.
