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08 January 2013,03:40 by

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This dish combines a sweet-and-sour flavour with a creamy texture. It is delicious when served with pilau rice or naan bread.
Serves :

Preparation Method :

  • Mix the tomato puree, Greek yogurt, garam masala, chilli powder, crushed garlic, mango chutney, salt, and sugar in a medium mixing bowl. Stir well.
  • Heat the oil in a karahi, wok, or deep pan. Lower the heat slightly and pour in the spice mixture.
  • Bring to boil and cook for about 2 minutes, stirring occasionally.
  • Add the chicken pieces and stir until they are well coated.
  • Stir in the water to thin the sauce slightly. Continue cooking for 5 - 7 minutes or until the chicken is fully cooked and tender.
  • Finally, add the fresh chillies, coriander, and cream, cook for further 2 minutes over low heat, and then serve.


  • 50 ml tomato puree (paste)
  • 2 tablespoons Greek (US strained plain) yogurt
  • 1 ½ teaspoons garam masala
  • 1 teaspoon chilli powder
  • 1 teaspoon crushed garlic
  • 2 tablespoons mango chutney
  • 1 teaspoon salt
  • ½ teaspoon granulated sugar
  • 50 ml Cooking oil
  • 750 gms skinned boneless chicken, cubed
  • 150 ml water
  • 2 fresh green chillies, chopped
  • 2 tablespoons chopped fresh coriander (cilantro)
  • 2 tablespoons single (light) cream

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