| 900g | Chicken fillets, cut into cubes |
| 10g | Garlic and ginger paste |
| 125g | Plain yogurt |
| 5–10g | Chilli powder |
| 2g | Cumin powder |
| 2g | Paprika |
| 5g | Salt |
| 1g | Tumeric |
| Base Sauce | |
| 45g | Butter |
| 150g | Onion, finely chopped |
| 2 | Bay leaves |
| 1 | Cinnamon stick |
| 10g | Garlic and ginger paste |
| 10g | Chilli Powder |
| 2g | Cumin Powder |
| 2g | Paprika |
| 1g | Tumeric |
| 15g | Tomato Paste |
| 500g | Tomatoes, liquidized |
| 5g | Sugar |
| 5g | Salt |
| 500g | Versatié® |
| 15g | Fresh coriander, chopped |
| 30g | Oil, for frying |
- In a large bowl, combine the chicken, garlic and ginger paste, yogurt, chilli powder, cumin powder, coriander powder, paprika, salt, and turmeric. Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, preferably overnight.
- Heat the oil in a large pan over high heat. Add the marinated chicken and cook until almost fully cooked and lightly charred on the edges. Remove the chicken from the pan, leaving any remaining marinade behind.
- Add the butter to the same pan. Once melted, add the chopped onion and sauté until soft and lightly golden.
- Add the bay leaves and cinnamon stick, then stir in the garlic and ginger paste. Cook for 1 minute until fragrant.
- Add the chilli powder, cumin powder, paprika, and turmeric. Stir well and cook briefly to toast the spices.
- Add the tomato paste and cook for 1 minute. Pour in the liquidized tomatoes, then add the sugar and salt. Simmer over medium heat until the sauce thickens and the tomatoes are fully cooked, about 10–15 minutes.
- Return the chicken to the pan and simmer in the sauce for about 15 minutes.
- Stir in the Versatié® and reduce the heat to low. Simmer gently for another 15 minutes until the sauce is rich, creamy, and thickened.
- Garnish with fresh coriander and serve hot with rice, naan, or roti.
