Serves 6-8

Ingredients:

750 gm thin chicken breast fillets

1 cup hot water + 1 chicken bouillon (dissolved)

2 heaped tbsp tandoori paste

2 tbsp sour cream

200 mls pouring cream

1 tbsp vegetable oil

1 tbsp butter

2 bay leaves

Method:

Heat a wide skillet on high.  Lower heat to medium.  Add oil then chicken fillets; in one layer, to slightly brown, on both sides.  Repeat, if necessary.  Remove onto a plate and cover, until all quantity is done.  Add butter to melt into skillet.  Pour hot water with dissolved bouillon and bay leaves; over butter.  Bring to a boil.  Return browned fillets to skillet.  Keep heat to medium, cover, allow to simmer; over very low heat and cook only for 15 minutes.  When you uncover, water should be reduced to a minimum.  Stir in tandoori paste into skillet and dissolve in remaining waters.  Cover back and keep heat low.  Leave to cook for another 15 minutes.  Uncover and stir in both cream and sour cream.  Bring to a preboil then remove away from heat.  Serve with fluffed basmati rice and a mint yoghurt salad.

N.B.:  This recipe needs no salt and no seasoning.  The tandoori paste has it ALL.

* A version of this article appears in print in the 9 February, 2023 edition of Al-Ahram Weekly