Ingredients
- 200 g boneless chicken breast or thigh cut into big pieces
- 4 tablespoon tandoori paste homemade or store bought
- 1 tablespoon oil
- 1 large onion chopped
- 2 tomatoes chopped
- 1 cm ginger sliced
- 1 large green chilli chopped
- ¼ cup coriander cilantro leaves, chopped
- Water
- Salt and pepper to taste
Instructions
- Marinate chicken with 11/2 tablespoon tandoori paste in the refrigerator for 20 minutes.
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add chicken. Cook, turning, for 5-10 minutes or until chicken is cooked through and browned. Break the chicken into small bite-sized pieces. Cook, stirring, for another 3 minutes.
- Add onions, ginger, tomatoes, green chilies and coriander (cilantro leaves). Stir in the remaining tandoori paste. Mix well. Add a little water to get a semisolid consistency. Bring to a simmer. Reduce heat to medium, and cook, covered, for 5 minutes.
- Serve warm as a side dish for rice, parathas, naan, or Lebanese bread.
Video
Nutrition
Serving: 1g | Calories: 517kcal | Carbohydrates: 26g | Protein: 44g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Cholesterol: 144mg | Sodium: 300mg | Fiber: 4g | Sugar: 9g