Tandoor Chicken in Tomato Sauce

Place chicken breasts in a shallow baking dish. Stir tandoor paste with yogurt and spread evenly over chicken. Cover with plastic wrap and marinate in refrigerator for at least 3 hours.

Brown onion in 2 tbsp butter for 3 1/2 min until soft. Add chili powder, garlic, tomatoes and sugar and simmer on low heat for 6 min, stirring occasionally. Add salt, season with pepper and remove from the stove.

Preheat the oven to medium heat. Spread the tray with aluminum foil and brush with butter. Grill the meat for 12 min until cooked, brushing occasionally with butter.

Heat the sauce repeatedly, add the whipping cream, coriander and fenugreek seeds. Cut the meat into bite-sized pieces and add to the sauce form. Heat everything for a few minutes and serve on the spot.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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