1 chicken breast, trimmed
400 g yoghurt
1 tbsp garam masala
2 tbsp paprika
60g soft white bread crumbs
3 tsp freshly chopped coriander
2½ tsp + 1 tbsp finely chopped fresh ginger
½ tsp finely chopped garlic
1 tsp garam masala
1 tsp ground cumin
1/8 tsp cayenne pepper
2 ½ tsp salt
3 tsp ghee
1 jar of tomato passata
100g finely chopped onions
600g coarsely chopped fresh tomatoes
Cut breast into cubes. Ad yoghurt, garam masala, ginger, chilli sauce, cayenne pepper and paprika to the chicken. Ad salt to taste. Allow to marinate. Thread chicken onto wooden skewers.
Chop onion into a fine slice, grate 1 tbsp ginger, dice garlic and add to a pot in olive oil on a medium heat. Add ghee to heat. Add more paprika, and cumin for more flavour. Ad tomato passata to sauce.
In an oven grill chicken on oven racks. Turn once cooked or 4 – 5 min.
Serve on top of Saffron rice. Drizzle sauce over the top.