|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Ground turmeric||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Olive oil||1 Teaspoon (Leveled)|
|Onion||1 Large, chopped|
|Natural yogurt||2 Tablespoon|
|Single cream||2 Tablespoon|
Place the chicken breasts in a small roasting tin or oven proof dish.
Prick the flesh all over with a skewer and rub in the crushed garlic.
Season with salt and pepper.
Mix the spices together, then sprinkle a third of the mixture over the chicken.
Pour a little olive oil over and using your hands rub the spices well into the meat.
Cover the dish with aluminium foil and leave in a cool place for 3-4 hours.
Heat the oven to 350 Â°F (Gas Mark 4, 180Â°C).
Spread the butter on to the chicken, recover the dish with foil and bake in the oven for 30 minutes.
Meanwhile gently fry the onion in a little olive oil for about 10 minutes or until soft.
Then stir in the remainder of the spice mixture, the yogurt and cream.
Remove the chicken from the oven, pour the spiced onion and yogurt mixture over it, recover and bake for a further 30 minutes.
10 minutes before the end of cooking time remove the foil and baste the chicken with the sauce.
If you are cooking only a little ahead of the meal time, the dish can simply remain in the ovenâ€”at low heatâ€”for an extra hour or so without coming to any harm.
To reheat next day, put the covered chicken dish in the oven (preheated to the temperature stated above) for 20-25 minutes.