1. Combine the tandoori paste and yoghurt. Mix well.
  2. Slice and marinade the chicken thigh fillet in tandoori paste for 30 minutes in the refrigerator.
  3. In a large Kambrook wok or frypan, set to high and add 2 tablespoons of butter, the diced tomatoes together, garlic, cardamom and nutmeg. Cook tomatoes for 10 min or until they are soft. Remove from heat, allow to cool and puree either in a food processor or through a sieve.
  4. In the Kambrook wok or frypan, heat the oil and remaining butter. Add the onion, chilli and ginger.
  5. Add marinated chicken and continue frying until just cooked. This should take about 15-20 minutes.
  6. Add tomato puree to chicken and simmer for 10-15 minutes, then add cream, and salt. Simmer for 5 minutes. Add a little sugar to balance out the flavours to your personal taste. Add Fenugreek and serve with basmati rice or naan bread.



If you don't have tandoori paste, here is our quick replacement recipe:

Combine 8 to 10 finely minced garlic cloves, 1/3 cup finely minced fresh ginger, 1tbsp garam masala, 1 tbsp paprika, 1 tsp ground coriander, 1tsp ground cumin, 1/2-1tsp cayenne pepper and 2-3 tbsp vegetable oil.

Place in a Kambrook food processor and process into a thick paste.