INGREDIENTS

• 4 chicken breasts(approx. 150 g each)
• 4 tsp tandoori powder
• Salt and pepper
• 1/2tsp paprika
• 3 onions
• diced1 clove garlic finely chopped
• 20 g fresh ginger finely chopped or 1/2tsp ground ginger
• 2 tbsp sesame oil
• 200 g natural yoghurt
• 100 g double cream or sour cream
• 150 ml chicken stock
• 2 tsp turmeric
• 1/2tsp ground coriander

PREPARATION

1. Mix the tandoori powder with salt, pepper and paprika. Rub into the chicken breasts and set aside for 10 minutes.
2. Place the oil, onions, ginger and garlic in a bowl,cover and cook for 4 minutes at 800/900 W. Stir in the yoghurt, cream, stock and spices.
3. Place the chicken breasts in the onion and yogurt mixture, stir well, cover and cook for 12 minutes at 600 W. Turn halfway through cooking.

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