1 Chipotle Pepper chopped Or 1 tablespoon chipotle sauce
300 gm Tomato passata
1 cup cream
2 teaspoon sugar
2 Onions Very finely diced or blended
2 tablespoon Butter or ghee
1 teaspoon Whatevz mum or chipotle and lime salt
INSTRUCTIONS
Slice the Chicken thigh and if possible marinade in the Tandoori paste overnight, or a few hours before its time to cook.
Cook off the diced onions in the butter or ghee, until translucent and well cooked.
A blended onion gets down better with the kiddies and gives you a super smooth sauce.
Crank the heat up and add the chicken thigh that's coated in the Tandoori paste.
Sear quickly for 30 seconds on each side.
Turn back down to a medium heat and add the tomato paste and puree, the sugar, chipotle and a few grinds of the Whatevz Mum or Chipotle Lime seasoning to taste.
Once the tomato and chicken mixture starts to simmer, add the cream (use coconut cream for a dairy free substitute).
Stir to mix, and reduce gently for about 15 minutes until the chicken is tender and the sauce is thick and creamy.
Serve with rice and naan, and fresh coriander leaves if desired.
