Ingredients

Marination 

500g chicken breast, skinless and boneless, cut into cubes  

15 ml lemon or lime juice  

2 tsp MA’s Garlic Paste  

2 tsp MA’s Kitchen Garam Masala  

2 tsp MA’s Tandoori Powder  

1/2 tsp salt  

1 tbsp curd  

 

Gravey 

200g finely diced onion  

2 tbsp MA’s Garlic Paste  

3 tsp MA’s Kitchen Garam Masala  

3 tsp MA’s Tandoori Powder  

1tsp Chilli Powder 

1 piece of cinnamon stick  

Salt to taste  

100g Pasta Roma Pasta Sauce  

200g tomatoes, diced  

150g cream 

 

 

Instructions

Step 1

In a bowl, combine the chicken cubes with lemon or lime juice, garlic paste, garam masala, tandoori powder, salt, and curd. Mix well and let it marinate for at least 30 minutes.  

Step 2

Heat 1/2 the butter in a pan over medium heat. Add the marinated chicken & cook until golden brown. Be careful not to overcook the chicken, we don’t want the breasts to be tough . Remove from the pan and set it aside.  

Step 3

In the same pan, add the remaining butter & the diced onions. Cook over medium heat until the onions are soft & golden brown-not dark or crispy.  

Step 4

Add the garlic paste, garam masala, tandoori powder, & cinnamon stick to the onions. Stir well.  

Step 5

Add the diced tomatoes & Pasta Roma Pasta Sauce to the pan. Simmer gently for 5-10 minutes.  

Step 6

Remove the cinnamon stick. Blend the sauce until smooth.  

Step 7

Return the sauce to the pan. Add the cream and cooked chicken. Simmer everything together for another 5 minutes.  

Step 8

Adjust salt & lime juice to taste and serve with hot white rice or naan.