4
Medium500g chicken breast or thigh fillets, cut into bite sized pieces
Marinade
250g full fat natural greek yogurt
50g Shemin’s Indian Curry Paste
1 tsp Shemin’s Garam Masala
Pinch of salt
Juice of ½ a lime plus lime wedges to serve
Butter Sauce
25g butter
50g Shemin’s Indian Curry Paste
225g passata
200ml double cream
Salt to taste
A handful of chopped coriander, washed and chopped roughly
1. Mix the ingredients for the marinade in a glass bowl. Add the chicken pieces and mix making sure that the chicken is well coated. Refrigerate for at least 2 hours or overnight if possible. Bring the chicken to room temperature before cooking. You can also skewer the chicken if you want.
2. When ready to cook, pre-heat the barbecue (or the chicken can be cooked under a hot grill). Cook the chicken on a medium – high heat for approx. 5 mins on each side or until the chicken is cooked through and charred at the edges.
3. In the meantime, heat the butter in a medium sized pan. When the butter has melted, add the curry paste and sauté for a minute. Add the passata and cream, then simmer the sauce until thickened, about 20 minutes.
4. Pour the sauce on the chicken or serve separately. Garnish with fresh coriander.
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