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Ingredients
| Garnish |
Blended paste To be blended with a food processor and sauté with cooking oil |
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Methods
Step 1.
Heat the oil and butter in a pan, sauté the onions and cardamom for 1 minute.
Step 2.
Add the blended paste, bell pepper, cream, yoghurt, tomato puree and diced tomato. Bring the mixture to a boil and season with salt and pepper.
Step 3.
Pour the mixture into a casserole with the chicken.
Step 4.
Mix well and leave the casserole to bake in the oven for 45 minutes (100°C, Slow cook) or until you achieve your desired texture.
Chef’s tip: Instead of cooking the chicken over the hob, baking it gives a very tender texture due to the slower cooking process in the oven.
Step 5.
When the chicken is ready, garnish with cilantro and serve with basmati rice and naan bread.
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