Chicken Nentara

• tandoori paste
• 600 g chicken
• 4 garlic cloves (as desired)
• 1 large onion
• green chili (optional)
• 100 ml pineapple juice or 100 ml orange juice
• 2 tablespoons caster sugar
• 100 ml rice wine vinegar
• 1 tablespoon tomato ketchup
• 2 tablespoons cornflour
• 2 garlic cloves
• 1 teaspoon ground ginger

1. Cut the chicken into 2cm cubes.
2. Marinate the chicken in the tandoori paste for 24 hours - cover and keep chilled.
3. Chop and fry the onion and garlic in butter. Finely chop the chili and add when the onions are browning. Use a deep pan.
4. Add the chicken and cook for about 15 minutes over a medium heat.
5. To make the sauce mix all ingredients together and stir over a medium heat. Use as much cornflour as you like, depending on how thick you like the sauce - I'd suggest fairly runny.
6. Once the sauce is heated up add to the chicken and simmer for another five minutes. Serve immediately with your chosen accompaniment. Enjoy.

tandoori paste, chicken, garlic, onion, green chili, pineapple, caster sugar, rice wine vinegar, tomato ketchup, cornflour, garlic, ground ginger

Taken from www.food.com/recipe/chicken-nentara-163117 (may not work)