date:Apr 02, 2014
ori paste, lemon juice, chicken and a pinch of salt in a bowl, stirring well. Set aside for 20 minutes.
2. Place the onion, ginger and chilli in a food processor and whiz until smooth.
3. Melt half the butter in a deep frypan over medium heat, add cardamom pods, paprika, garam masala and a little salt, then cook for 1 minute. Add onion mixture and cook, stirring, for 5 minutes. Stir in the tomatoes and stock, cover and simmer gently for 15 minutes. Remove from heat, allow to cool slightly, the