Chicken Nentara Food

CHICKEN NENTARA

Chicken Nentara image

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

Provided by Chef Turk

Categories Curries

Time P1DT20m

Yield 2-3 serving(s)

Number Of Ingredients 12

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

Steps:

Cut the chicken into 2cm cubes.
Marinate the chicken in the tandoori paste for 24 hours - cover and keep chilled.
Chop and fry the onion and garlic in butter. Finely chop the chili and add when the onions are browning. Use a deep pan.
Add the chicken and cook for about 15 minutes over a medium heat.
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.
Once the sauce is heated up add to the chicken and simmer for another five minutes. Serve immediately with your chosen accompaniment. Enjoy.

Nutrition Facts : Calories 801.5, Fat 45.7, SaturatedFat 13, Cholesterol 225, Sodium 299.9, Carbohydrate 37.4, Fiber 2.2, Sugar 22.8, Protein 58.1

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