Chicken Nentara

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READY IN: 24hrs 20mins
Recipe by Chef Turk

An Indian hybrid - served in our local restaurant, but they won't tell us the recipe. After countless tries we've come up with something similar based on tandoori and sweet and sour sauce

Ingredients Nutrition


  1. Cut the chicken into 2cm cubes.
  2. Marinate the chicken in the tandoori paste for 24 hours - cover and keep chilled.
  3. Chop and fry the onion and garlic in butter. Finely chop the chili and add when the onions are browning. Use a deep pan.
  4. Add the chicken and cook for about 15 minutes over a medium heat.
  5. To make the sauce mix all ingredients together and stir over a medium heat. Use as much cornflour as you like, depending on how thick you like the sauce - I'd suggest fairly runny.
  6. Once the sauce is heated up add to the chicken and simmer for another five minutes. Serve immediately with your chosen accompaniment. Enjoy.

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