Chicken Tikka Masala

Chicken Tikka Masala

www.facebook.com/sunflameindia

INGREDIENTS:

2 Tbsp curry or tandoori paste

2 Tbsp natural yogurt

2 chicken breasts, skinned and chopped

3 Tbsp single cream

200 gm / 7 oz can tomatoes

2 tsp peeled and grated root ginger

2 cloves garlic, peeled and chopped

3 Tbsp olive oil

2 bay leaves (optional)

1 medium onion, peeled and chopped

2 medium sized red chillies, seeded and chopped (if using Birdseye use only half to one)

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp salt

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp garam masala

25 gm / 1 oz fresh coriander leaves (optional)

INSTRUCTIONS:

• Put the curry or tandoori paste into a bowl with the yogurt, stir well, then add the chicken pieces and stir again. Put the bowl into the fridge for 1-2 hours.
• Preheat the oven to 180C/350F/ Gas Mark 4.
• Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
• Meanwhile, blend together the cream, tomatoes, ginger and garlic in a bowl and set it aside.
• Heat the oil in a saucepan, add the bay leaves (if using) and the onion and fry until the onion begins to turn golden-brown.
• Add the chilies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.
• Put in the chicken pieces and fry for 5 minutes.
• Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.
• The curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you chopped the onions.
• Add 125 ml/5 fl oz water and cook for another minute.
• Take it off the heat, pour into a serving dish and garnish with the coriander leaves.
• Serve with pitta breads, naans, or rice.

Source: food.ndtv

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia