June 12, 2017
Fresh Tomatoes, Dinner, Main Dish,
Curries, Poultry, Chicken, Dairy, Vegetables, Onions, Indian, Easy/Beginner Cooking, Potluck, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Yogurt, Boneless Pieces more
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"From one of our national supermarkets free monthly magazine March '17. Marination time not in the times - allow minimum of 2 hours or overnight better."
In a bowl, mix yoghurt and 1/2 of the tikka paste and add the chicken and mix well to coat and then cover with cling wrap and put in the fridge for at least 2 hours, or over night, to marinate.
Heat oil in a large heavy based pan over low heat and add onion and saute for 10 minutes or until onion is light golden brown.
Add remaining tikka paste and cook for a further 2 minutes; if the sauce begins to stick, sprinkle in a small amount of water.
Add tomatoes and butter and cover and leave to cook, stirring at regular intervals for 30 minutes.
Remove chicken from marinade and add to the sauce and continue to for a further 10 to 15 minutes or until the chicken is cooked through.
Add salt and squeezed juiced from lemon half and sprinkle with chopped coriander and serve hot with steamed rice, pappadums and chutney.
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