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Punjab Chicken Masala
Inspired by the flavours of the Northern Indian region of Punjab, this chicken masala curry is mild but full of flavour.
Method
- Mix together 2tsp of the Bart Medium Curry Powder with the puree and yogurt, add the chicken pieces, mix well so that they are all coated and refrigerate for 2-3 hours or overnight.
- When ready to cook, heat the oil in a thick based frying pan and gently cook the onions until they’re soft. Add the chilli paste and the remaining Bart Curry Powder. Cook whilst stirring for a moment or two, until fragrant.
- Tip the chicken and marinade into the pan, cook for 5-6 minutes then stir in the stock and lemon juice. Season well and bring to a simmer. Cook for another 5-8minutes until the chicken is cooked through and the sauce is thick.
- Serve scattered with coriander leaves.
