- 4tsp Pataks Kashmiri Masala Paste
- 4tbsp Tomato ketchup
- 1tsp Bengali Five Spice Powder (Panch Phoran)
- Salt
- 1tsp Sugar
- 400g Chicken breast or thighs
- 1 small-medium onion, peeled and sliced
- 2 Inch Piece root Ginger (Peeled & Grated)
- 4 Garlic Cloves (Crushed)
- 2tbsp Oil or Ghee
- Juice of 1 lemon
- Handful of chopped fresh coriander
Method:
- To make a marinade, mix the Kashmiri Masala paste, tomato ketchup, five spice powder & the sugar with a little salt. Leave the mixtue in a warm place so the sugar dissolves.
- Rub the chicken pieces with the marinade and set aside for a least 2 hours, or in a refrigerator overnight.
- Heat the oil in a pan & fry the onion, garlic & ginger until soft.
- Add the chicken (with the marinade) & fry until both sides are sealed. Cover & cook until Chicken is tender, and the oil has separated from the sauce.
- Spinkle the chicken with the lemon juice & chopped fresh coriander leaves, mix and serve with boiled rice or Naan bread. Enjoy!
Serves 4
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