3 x 8oz chicken breasts boneless, skin removed, diced in small pieces
1 12.6 oz bottle Amaya Butter Chicken Sauce
60g (1/4 cup) unsalted butter
5 tbsp single cream
.5 cup water or chicken stock
.5 tsp dried fenugreek leaves (optional)
FOR THE MARINADE
2 tbsp ginger-garlic paste
1 tbsp vegetable or corn oil
1.5 tsp salt
Juice of 1 lemon
1 tsp red chilli powder
120 g (1/2 cup) plain yogurt
.25 tsp Amaya Garam Masala (optional)
1. Make small cuts all over the chicken pieces with a sharp knife to help marinade penetrate. To marinate the chicken, mix it with the ginger-garlic paste, oil, salt, lemon juice and chilli powder and leave for 10 minutes. Then mix it the yogurt and garam masala together and apply to chicken. Set aside for another 10 minutes. Place them on a baking tray.
2. Preheat oven 220°C/425°F, and cook the chicken for 15-18 minutes. You may need to turn the pieces after 10 minutes or so to ensure they colour evenly on both sides. The chicken should be cooked through. Strain off the juices through a fine sieve and set the chicken aside.
3. Meanwhile, heat the Amaya Butter chicken sauce and water in a pan and simmer for 5-7 minutes. Add chicken, cream and butter and simmer for 8 minutes, until the sauce is beginning to acquire a glaze.
Hemant's note: Optional: add dried Fenugreek leaves and serve with naan bread or pilaf basmati.