Rob Shaw/Bauersyndication.com.au
Ingredients
Method
1.In a bowl, combine chicken and tandoori paste. Marinate for 30 minutes (or overnight if time permits).
2.In a large, heavy-based saucepan, heat ghee on high. Brown chicken in 2 batches for 2-3 minutes each, turning frequently until golden. Remove from pan and set aside on a plate.
3.In same pan, cook tomato paste, ginger, chilli, spices and sugar for 2 minutes, stirring. Reduce heat to low.
4.Return chicken to pan with tomatoes and bring to a simmer. Stir in cream and yoghurt, then simmer for 10 minutes until chicken is cooked through.
5.Stir lemon juice through and season. Serve curry with steamed rice, pappadums, cashews, fried curry leaves and raita (see tip).
Note
- To make a quick raita, grate ½ Lebanese cucumber and squeeze out moisture. Combine with 1 cup Greek yoghurt, 2 tablespoons chopped mint, 1 tablespoon lemon juice and ½ crushed garlic clove. Season and mix well.
