For 2 Chicken 1 cup ground almonds 1 tin tomato puree 3 tablespoon ground garlic salt to taste Butter 1 grated onion 1 grated tomato 2 teaspoon chili powder 2 teaspoon crushed chillies 1 tablespoon sugar 2 tablespoon oil
Put all ingredients into a liquidiser and puree. Adjust salt to taste. Marinate chicken for at least 2hrs or preferably overnight. Heat butter in a pot and add chicken. Cook on low to medium heat until thick gravy is formed. Do not dry out the chicken. Serve with naan or roti. Also salad and chips.