RED TREEHOUSE RECIPES

Steps:

• Put chicken in a non-metallic bowl with the marinade ingredients and a pinch of salt and pepper. Combine, then cover and leave in the fridge for at least 1hr, or up to 12hr. If using wooden skewers, soak in warm water for 20min. To make the sauce, melt butter in a large frying pan and add onion with a pinch of salt. Cook over low-medium heat for 15min, until onion is soft and golden brown. Add garlic, ginger, chilli and tomato pure´e and cook for 2min, then add the spices (reserving 1/2tsp garam masala) and cook for a further 1min. Pour over passata, 200ml water and season generously. Bring to the boil, then reduce to a simmer for 30min, until slightly thickened. Meanwhile, preheat grill to high. Once sauce is nearly ready, thread chicken on to the pre-soaked wooden skewers (or metal skewers) and put on a shallow roasting tray lined with foil, making sure they are not too close together. Grill for 10-12min on the highest shelf, turning halfway, until the edges are charred and chicken is cooked through. Stir the double cream and reserved garam masala through the sauce, then divide between 4 dishes. Top each with a chicken skewer and sprinkle with coriander. Serve with rice or warm naan breads, if you like.