1. Cut the chicken into 2cm cubes. 2. Marinate the chicken in the tandoori paste for 24 hours - cover and keep chilled. 3. Chop and fry the onion and garlic in butter. Finely chop the chili and add when the onions are browning. Use a deep pan. 4. Add the chicken and cook for about 15 minutes over a medium heat. 5. To make the sauce mix all ingredients together and stir over a medium heat. Use as much cornflour as you like, depending on how thick you like the sauce - I'd suggest fairly runny. 6. Once the sauce is heated up add to the chicken and simmer for another five minutes. Serve immediately with your chosen accompaniment. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
