4 large chicken chicken fillets
1 cup yogurt
2 tsps chilli powder
2 tsps chilli flakes
1 tsp coriander powder
1 tsp cumin
2 tsps salt
1 tsp tumeric
2 tsps crushed garlic
1 tsp crushed ginger
1/2 cup tomatoe pureƩ
150g butter
1 onion chopped
125ml cream


Cut the chicken into cubes. Excepting for the butter, cream and onion, add all the ingredients to the chicken and mix well. Marinade in the fridge overnight. After the chicken has marinated, melt the butter in a skillet and add the chopped onion. Cook until tender. Add the chicken and mix well. Just before the chicken is cooked, add the cream and cook for a further few minutes. Serve with sides of choice.

Adapted from The Banting Chef

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