Serves 4
Ingredients:
🧅 2 small onions, roughly chopped
🧄 1 clove garlic, minced
🐔 4 chicken breasts, cut into bite sized pieces
🥫 1 tbsp madras paste
🥫 2 tsp madras powder
🥫 1 tsp tandoori masala powder
🥫 1 tsp garam masala
🍅 150 g tomato puree
🍅 500 g tomato passata
100 ml water
🥛🥥 200g plain yoghurt
🧂 salt to taste
Directions:
Preheat the multicooker to High setting.
Heat the oil and butter in a frying pan over a medium heat and fry the onions for about 5 minutes until softened.
Add the garlic and the chicken and continue to cook for a further 5 minutes until the chicken pieces are no longer pink. Stir in the madras paste, madras powder, tandoori masala, garam masala and the tomato puree. Add the passata and water, give a good stir then transfer everything to the slow cooker. Stir in the yogurt and season to taste.
Cook on high for 4 to 6 hours, or on low for 6 to 8 hours, or until the sauce is reduced to your preferred consistency.
Notes: