Recipe for4
Chicken Tikka Masala Recipe
This is the quick version of the classic Anglo Indian curry - chicken tikka masala
Ingredients
| 4tbsp | organic tikka masala |
| 4tbsp | natural yoghurt |
| 4 chicken breasts, skinned and chopped into 2cm | cubes |
| 6 tbsp | single cream |
| 400g | can organic chopped tomatoes |
| 2-3 (depending on size & strength of cloves) | garlic cloves, peeled & finely chopped |
| 4 tsp | grated fresh ginger |
| 6 tbsp | sunflower oil |
| 2 | organic bay leaves |
| 1 | medium onion, peeled and grated |
| 4 tsp | organic tikka masala |
| Good handful chopped coriander leaves |
Method
- Mix the tikka masala and yoghurt in a bowl, stir well, then add the chicken pieces. Mix and leave to marinate for at least 2 hours.
- Preheat the oven to 180°C. Take the chicken pieces out of the bowl and put them into an ovenproof dish and bake for 10 minutes. While baking, put the tomatoes, cream, grated ginger and garlic together in a blend and make into a paste.
- Heat the sunflower oil in a casserole dish, then add the bay leaves, the onion and fry until the onion is golden brown. Add the 4tsp of tikka masala and stir for 1 minute. Put in the chicken pieces and fry for 5 minutes. Pour over the tomato paste, cover and cook for a further 5 minutes. Add a little water to get the right consistency and cook for 2 more minutes. Garnish with chopped coriander leaves.
- Serve with pilau rice and naan bread.
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