Tandoori Chicken in Spicy Tomato Gravy
3 large boneless, skinless chicken breast
1 tablespoon tandoori marinade spice
Spicy Tomato Gravy:
1 tablespoons butter
1 shallot, chopped
1 teaspoon minced garlic
1 teaspoon grated ginger
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 can diced tomatoes, drained
1/2 cup chicken broth
2 tablespoons sour cream
Slash chicken breast in several places. Marinate chicken with tandoori spice in refrigerator for at least 6 hours or overnight.
Preheat oven to 180C.
Place chicken breasts in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through.
Do not overbake the chicken, or it will be dry.
While chicken is baking, make sauce.
Melt butter in a large pot over medium heat.
Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add ginger, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add drained tomatoes, broth, brown sugar and salt.
Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat. Stir in sour cream.
Pour over baked tandoori . Serve over hot basmati rice.