Tandoori Chicken Curry

INGREDIENTS

Marinade for the chicken
Salt to taste
2 teaspoons paprika
4 teaspoons cayenne pepper
3 teaspoons garum marsala
1/4 cup plain yoghurt
2 teaspoons ginger and garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1 chicken, cut into 8 pieces
1 tablespoon lemon juice

For the curry

1 onion, sliced
3ml cumin seeds
1 tablespoon unsalted butter
1 teaspoon coriander powder
1 tablespoon tomato paste
1 tomato, grated
1 cup tomato puree
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garam marsala
Salt to taste
2 teaspoons sugar
1 cup fresh cream

METHOD

• Place the chicken pieces into a large mixing bowl.
• Combine the marinade ingredients together with the chicken.
• Marinate for 1 hour 
• Place chicken in oven on 180° until golden brownw
• For the curry , add enough oil to cover the base of the pot.
• Add in the sliced onion, cumin seeds, butter and coriander powder.
• Fry the onions on a reduced heat setting till crisp and brown.
• Stir in the tomato paste and simmer for a few seconds.
• Add in the grated tomato and puree.
• Allow the mixture to cook for 2-3 minutes.
• Stir in cayenne pepper, paprika, garam marsala, salt and sugar.
• Mix in the cream and simmer for 3-4 minutes.
• Add the cooked chicken into the curry base.
• Serve the tandoori dish hot with basmati rice or Indian flat breads (naan).