Chicken Nentara

12 ingredients
6 steps

Ingredients

  • tandoori paste
  • 600 g chicken
  • 4 garlic cloves (as desired)
  • 1 large onion
  • green chili (optional)
  • 100 ml pineapple juice or 100 ml orange juice
  • 2 tablespoons caster sugar
  • 100 ml rice wine vinegar
  • 1 tablespoon tomato ketchup
  • 2 tablespoons cornflour
  • 2 garlic cloves
  • 1 teaspoon ground ginger

Directions

  1. 1
    Cut the chicken into 2cm cubes.
  2. 2
    Marinate the chicken in the tandoori paste for 24 hours - cover and keep chilled.
  3. 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. 4
    Add the chicken and cook for about 15 minutes over a medium heat.
  5. 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. 6
    Once the sauce is heated up add to the chicken and simmer for another five minutes. Serve immediately with your chosen accompaniment. Enjoy.

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