Chicken Nentara

Submitted 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"

 

• Ready In: 24hrs 20mins
• Ingredients: 12
• Serves: 2-3

ingredients

• tandoori paste
• 600 g chicken
• 4 garlic cloves (as desired)
• 1 large onion
• green chili (optional)
• 100 ml pineapple juice or 100 ml orange juice
• 2 tablespoons caster sugar
• 100 ml rice wine vinegar
• 1 tablespoon tomato ketchup
• 2 tablespoons cornflour
• 2 garlic cloves
• 1 teaspoon ground ginger

directions

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.