Chicken Tikka Masala

Chicken Tikka Masala

Ingredients

2 chicken breasts, skinned and chopped

2 Tbsp curry or tandoori paste

2 Tbsp natural yogurt

2 tsp peeled and grated root ginger

200 gm / 7 oz can tomatoes

3 Tbsp single cream

2 cloves garlic, peeled and chopped

2 medium sized chopped red chillies

1 medium onion, peeled and chopped

2 bay leaves (optional)

3 Tbsp olive oil

25 gm / 1 oz fresh coriander leaves (optional)

1/4 tsp garam masala

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp paprika

1/4 tsp turmeric

Chicken Tikka Masala
CL Jan/Feb 15: Slow Cooker-Chicken Masala

 

Procedure:

1.Mix well yogurt and tandoori paste in a bowl, add the chicken pieces and mix it properly. Keep the bowl in the fridge for about 1-2 hours.

  1. Preheat the microwave oven to 180C/350F/ Gas Mark 4 and put the chicken in an ovenproof dish and bake it for 10 minutes.

3.Till that time take cream, ginger, tomatoes and garlic in a bowl, blend it properly and keep it aside.

4.Take a saucepan and heat oil in it, put the bay leaves (optional) and onion and fry it till it turns golden brown.

5.Now add chilies, salt, turmeric, paprika, coriander, cumin and garam masala and mix it for a minute.

6.In the mixture put the chicken pieces and fry it for another 5 minutes.

7.Now add cream mixture and tomato, cover and cook for another  5 minutes over a low heat.

8.The texture of the curry should be thick and smooth, depending on how small you chopped the onions and it should look creamy and red.

9.Now add 125ml of water and let it cook for another 1 minute.

10.Garnish it with coriander leaves and serve it with breads, naans or rice.

1.Mix well yogurt and tandoori paste in a bowl, add the chicken pieces and mix it properly. Keep the bowl in the fridge for about 1-2 hours.

  1. Preheat the microwave oven to 180C/350F/ Gas Mark 4 and put the chicken in an ovenproof dish and bake it for 10 minutes.

3.Till that time take cream, ginger, tomatoes and garlic in a bowl, blend it properly and keep it aside.

4.Take a saucepan and heat oil in it, put the bay leaves (optional) and onion and fry it till it turns golden brown.

5.Now add chilies, salt, turmeric, paprika, coriander, cumin and garam masala and mix it for a minute.

6.In the mixture put the chicken pieces and fry it for another 5 minutes.

7.Now add cream mixture and tomato, cover and cook for another  5 minutes over a low heat.

8.The texture of the curry should be thick and smooth, depending on how small you chopped the onions and it should look creamy and red.

9.Now add 125ml of water and let it cook for another 1 minute.

10.Garnish it with coriander leaves and serve it with breads, naans or rice.

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