Chicken Masala
- Use 250g of Naaz Authentic Indian Curry paste ( No Added Chilli) for 1.25 kg of chicken.
- Add required paste to a greased pot with meat.
- Add two tomatoes to thicken gravy.
- Add salt to taste and simmer until cooked. Toast meat on low heat until it starts sticking to the pot.
- Add thick slices of onions and fresh chillies/peppers. Remove off heat when onions are 1/2 cooked.
- Garnish with fresh coriander before serving. (Optional)
- Serve with rice, naan, chapatti or pita bread.