All happiness depends on a leisurely meal … Check This Amazing Recipe: Chicken tikka masala
How to Make Chicken tikka masala
10 to 30 mins
- 4 skinless, boneless chicken breasts
- 4 tbsp ready-made tikka masala curry paste
- 2 tbsp natural yoghurt
- 3 tbsp vegetable oil or ghee (clarified butter
- 1 cinnamon
- 8 cardamom
- 1 large onion
- 3cm/1¼in piece of fresh ginger
- 2 garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½–1 tsp cayenne pepper
- half a 400g can chopped tomatoes
- 150ml/5fl oz chicken stock
- 1½ tsp garam masala
- ½ lemon
- ½ tsp salt
Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight), stirring occasionally.
Heat the oil or ghee in a deep frying pan, and when it’s very hot add the cinnamon, cardamom pods and onion. Fry for 5–6 minutes, or until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.
After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3–4 minutes, then add the tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes, or until the chicken is cooked through. Serve the chicken tikka masala straight away with rice or naan bread.