Chicken tikka masala

Delicious and very aromatic chicken pieces, marinated with garam masala, fresh ginger and garlic in a creamy tomato and yoghurt sauce. The origins of this dish are unknown. Some says the recipe was developed in Delhi, others believe it was first made in Glasgow. This dish is very popular in UK. For the best result, it’s essential to marinate the chicken for at least 4 hours. Serve with warm naan bread or freshly steamed basmati rice. Enjoy!

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Recipe tip

Fresh ginger can be replaced with ground ginger.

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Chicken tikka masala

Our rating: 51

Serves: 2

Chicken tikka masala

Ingredients:

    Marinade
  • 2 large chicken breasts
  • 2 cloves garlic, pressed
  • 1 tbsp grated fresh ginger
  • 1 tbsp olive oil
  • 1 tsp ground paprika
  • 1 tbsp garam masala
  • good pinch of chilli powder
  • Sauce
  • 400 g (14 oz) tinned chopped tomatoes
  • 4 tbsp natural yoghurt
  • 1 onion, diced
  • 1 romano pepper (or red bell pepper), diced
  • 1/2 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tbsp grated fresh ginger
  • 1 garlic clove, pressed
  • 1tbsp olive oil for frying
  • fresh coriander leaves and basmati rice or naan bread to serve

Method:

    Marinade
  • Slice the chicken into large chunks.
  • Combine the garlic, ginger, oil and spices in a glass, until a paste is formed.
  • Put the chicken into a resealable bag, pour in the marinade, make sure all chicken pieces are covered in marinade.
  • Place in the fridge for at least 2 hours (the longer the better).
  • Sauce
  • Heat the oil in a large, deep frying pan.
  • Add the onion, pepper, garlic, ginger and all the spices, fry for 2 minutes until fragrant.
  • Stir in the tomatoes, add the yoghurt, simmer for 8 - 10 minutes.
  • Using a hand blender or a food processor whizz the sauce until smooth.
  • Dish
  • Heat a large frying pan (medium heat), add the marinated chicken pieces, fry on each side for 2 - 3 minutes until slightly golden.
  • Pour in the sauce, simmer over a medium - low heat for 8 - 10 minutes.
  • Serve with basmati rice or naan bread decorated with coriander leaves.
http://www.dailygourmet.co.uk/chicken-tikka-masala/

 

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