Ingredients
Cooking Method
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Chicken Tikka Masala
Britains best loved dish. Why bother going to your local Indian take-away or restaurant when you can create this wonderful dish in the comfort of your own home. Our recipe contains no artificial colourings.
1/2 tablespoon fresh lime or lemon juice
4 tablespoons tomato puree
1 teaspoon fresh ginger, crushed
2 cloves of garlic, crushed
1 teaspoon chilli powder
1/4 teaspoon of dried mint
1 and 1/2 teaspoons paprika
1 and 1/2 tablespoons chopped fresh coriander (optional)
3 teaspoons ground coriander
3 teaspoons ground cumin
3 teaspoons garam masala
1/2 teaspoon turmeric
3 tablespoons of ground almonds
pinch of salt
fresh ground black pepper
4 skinless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil and extra for frying
1/2 onion, finely diced
250ml (8oz) thick creamy yogurt or cream (cream is better as yogurt can be a little bitter)
1 green chilli, de-seeded and finely chopped
4 tablespoons tomato puree
1 teaspoon fresh ginger, crushed
2 cloves of garlic, crushed
1 teaspoon chilli powder
1/4 teaspoon of dried mint
1 and 1/2 teaspoons paprika
1 and 1/2 tablespoons chopped fresh coriander (optional)
3 teaspoons ground coriander
3 teaspoons ground cumin
3 teaspoons garam masala
1/2 teaspoon turmeric
3 tablespoons of ground almonds
pinch of salt
fresh ground black pepper
4 skinless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil and extra for frying
1/2 onion, finely diced
250ml (8oz) thick creamy yogurt or cream (cream is better as yogurt can be a little bitter)
1 green chilli, de-seeded and finely chopped
Put the lime juice, oil, 2 tablespoons of tomato puree, ginger, garlic, chilli powder, the dried mint, half a tablespoon of the chopped, fresh coriander, salt, pepper and 1 teaspoon of paprika into a bowl and mix together. Add the chicken and stir well. Cover and leave in the refrigerator overnight.
Next day, thread the chicken pieces onto skewers and grill for 5-7 minuets either side or until cooked through.
Meanwhile, heat the oil in a frying pan and cook the onion until soft and golden brown. Add the turmeric, ground coriander, garam masala, cumin, the other 1/2 teaspoon of paprika, the ground almonds and cook for a minute. Remove from the heat and stir in the yogurt, 1 tablespoon of fresh, chopped coriander, the remaining 2 tablespoon of tomato puree and the finely chopped chilli and stir over a low heat for a minute.
Then remove the chicken pieces from the skewers and stir into the sauce. Heat for a few more minutes and serve immediately with basmati rice and naan bread.
Next day, thread the chicken pieces onto skewers and grill for 5-7 minuets either side or until cooked through.
Meanwhile, heat the oil in a frying pan and cook the onion until soft and golden brown. Add the turmeric, ground coriander, garam masala, cumin, the other 1/2 teaspoon of paprika, the ground almonds and cook for a minute. Remove from the heat and stir in the yogurt, 1 tablespoon of fresh, chopped coriander, the remaining 2 tablespoon of tomato puree and the finely chopped chilli and stir over a low heat for a minute.
Then remove the chicken pieces from the skewers and stir into the sauce. Heat for a few more minutes and serve immediately with basmati rice and naan bread.
Serves 4
