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Ingrediens:
1st marinade
500g boneless chicken breast, cut into small
pieces
2 tablespoons yogurt
3 tablespoons fat free sour cream
2 tablespoons barbeque sauce
1 tablespoon honey
1 tablespoon ginger/garlic paste
1 teaspoon soy sauce (optional)
1 teaspoon oil
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon cumin powder
Handful dhanya, chopped
2nd marinade:
1 onion, chopped
1 teaspoon cumin
a litle bit of water
Instructions:
Mix together all the wet ingredients and then add the masalas and
mix together.
Add the chicken breast and marinate for 5-6 hours or overnight.
After chicken has been marinated, put marinade #2 ingredients in a
mixer and blend to fine paste.
Add to marinated chicken.
Heat a fry pan over medium heat and add a little bit of oil.
When the oil is semi hot, add chicken.
Flip over each piece after about 1 minute. Keep turning for about 5-
6 minutes.
If the chicken is done, but the gravy hasn鈥檛 dried up yet, take the
chicken out and let the gravy finish cooking.
You want it to be very dry and stick to the chicken.
Keep stirring, because without the chicken, the gravy burns FAST!!!
Once there is just a little gravy left, add the chicken back in and stir
to coat.
Notes
Serve with roti, pita bread or rice with a fresh green salad
and yoghurt sauce.
