This easy creamy chicken tandoori recipe is packed with flavour.  Delicious when served with rice or naan bread and a side salad.

Equipment: Hart 250 mm J7 Pot
Prep time: 15 mins
Cooking time: 45 mins
Serves: 4 people

Ingredients

3 tbsp oil (45 ml)
1 onion, peeled and diced
1 cinnamon stick
4 chicken breasts, cubed
2 tomatoes, grated
1 tbsp garlic and ginger paste (15 ml)
1 tsp turmeric (5 ml)
1 tsp tandoori paste (5 ml)
1 tsp garam masala (5 ml)
1 tsp cumin (5 ml)
1 tsp coriander (5 ml)
½ cup plain yoghurt (125 ml)
½ cup cream (125 ml)
Juice of 1 lemon
½ cup fresh coriander leaves,
chopped (125 ml)

Method

1. Heat oil in a large pot.
2. Sauté onions and cinnamon until onions are transparent.
3. Add chicken; cook and stir for 20 minutes until chicken has cooked through.
4. Add tomatoes, garlic and ginger paste, turmeric, tandoori paste, garam masala, cumin and coriander; cook and stir for 10 minutes.
5. Add yoghurt, cream and lemon juice; simmer on low heat for 10 minutes.
6. Garnish with coriander and serve with Basmati rice or naan bread.