1 teaspoons each ground ginger, coriander, cumin and garam masala
1 teaspoon salt
1/3cup plain yoghurt
60g butter
1 small red onion, finely sliced
400g can crushed tomato
2 cardamom pods
1/3 cup cream
2 tablespoons chopped coriander
8 Naan bread, trimmed to fit jaffle maker
Lemon wedges and raita to serve
Method
Combine chicken, spices, salt and yoghurt and mix well. Set aside. Heat 40g of butter in a frying pan and cook chicken until browned but not cooked through. Remove and set aside
Add onion to the same pan and cook until softened. Return chicken to pan along with tomato and cardamom. Simmer 10 minutes until thickened. Stir in cream and simmer until sauce is thick and chicken cooked. Stir through chopped coriander and season to taste. Cool completely
Preheat jaffle maker until green light switches on. Melt remaining butter and brush one side of each Naan bread, place 2 buttered side down into jaffle maker. Spoon chicken onto bread and top with 2 slices of Naan bread, buttered side up. Close lid and cook 4 minutes or until bread is golden
Repeat with remaining Naan bread and chicken and serve with lemon wedges and yoghurt raita
