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Chicken Tikka Masala recipe - serves 4
Ingredients
For the Tikka Marinade
500g boneless chicken thighs or breasts, cut into 2.5cm pieces
200g yoghurt
1/2 tsp. red chilli powder
1 tsp. ground coriander
1 tsp. Garam Masala
The juice of 1/2 a lemon
For the blended tomato sauce
4 tablespoons vegetable oil
1 onion
2 tomatoes, roughly chopped
3 cloves garlic
1/2 inch ginger
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. red chilli powder
For the masala sauce
4 cloves
2 black cardamom pod
3 bay leaves
400ml coconut milk
1 handful of finely chopped coriander leaves
Sea salt
Rice to serve
1. Put the chicken in a mixing bowl and add all the marinade ingredients. Mix well and refrigerate for 30 minutes or overnight.
2. Preheat the grill to high. Rub 2 tbsp. of oil over the chicken and place onto a grill tray. Grill for 5-6 minutes each side, or until golden and cooked through.
3. Put the onion, tomatoes, garlic, ginger, cumin, coriander and chilli powder into a blender and blend until smooth.
4. Heat the remaining oil in a large pan over a medium heat and add the cloves, cardamon and bay leafs, cook for 10 seconds until fragrant then add the sauce, coconut milk and a pinch of salt. Mix well and cook, stirring occasionally for 10-12 minutes, until thick and creamy.
5. Add the cooked chicken, mix and serve with rice and coriander.
Let us know how it tastes in the comments box below!
Comments
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I am trying to make myself fried rice with chicken,onions,mushrooms,and the sauce ive tried everything to make the sauce just doesnt come out right
I use the remnants of what I have browned the mushrooms, onions and chicken into, put in some soya sauce and corn flour ..... somewhere Im going wrong any help please Anne |