Chicken Tikka Masalla

Name: Chicken Tikka Masalla
Cuisine: Indian
Ingredients: 4 Chicken Breasts; 5 tbsp Tandoori Paste (Pataks); 4 tbsp Natural Yoghurt; 3 tbsp Vegetable Oil; 1 Cinnamon Stick; 8 Cardomom Pods; 1 Large Onion finely chopped; 2 inch Fresh Ginger grated; 2 Garlic Cloves crushed; 1 tsp Cumin Powder; 1 tsp Corriander Powder; 1 tsp Turmeric Powder; ½ - 1 tsp Cayenne Pepper; Can Chopped Tomatoes; 150ml/5 fl oz Chicken Stock or Water; 1½ tsp Garam Masala Powder; 1 Small Lemon Juice; To Taste Salt/Pepper

Over a year ago 9,675 views

Indian Main Course

Ingredients

4 Chicken Breasts
5 tbsp Tandoori Paste (Pataks)
4 tbsp Natural Yoghurt
3 tbsp Vegetable Oil
1 Cinnamon Stick
8 Cardomom Pods
1 Large Onion finely chopped
2 inch Fresh Ginger grated
2 Garlic Cloves crushed
1 tsp Cumin Powder
1 tsp Corriander Powder
1 tsp Turmeric Powder
½ - 1 tsp Cayenne Pepper
Can Chopped Tomatoes
150ml/5 fl oz Chicken Stock or Water
1½ tsp Garam Masala Powder
1 Small Lemon Juice
To Taste Salt/Pepper

Accompaniment

Method

1
1. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight would be best for taste), stirring occasionally.
2. Heat the oil in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.
3. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice, salt & pepper. Bring the curry to a simmer and cook on a low heat for about 15 minutes. Serve straight away with rice or naan bread.

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