Chicken Nentara - cooking recipe

Ingredients

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

Preparation

Cut the chicken into 2cm cubes.
Marinate the chicken in the tandoori paste for 24 hours - cover and keep chilled.
Chop and fry the onion and garlic in butter. Finely chop the chili and add when the onions are browning. Use a deep pan.
Add the chicken and cook for about 15 minutes over a medium heat.
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.
Once the sauce is heated up add to the chicken and simmer for another five minutes. Serve immediately with your chosen accompaniment. Enjoy.