Tuesday, July 9, 2013

Chicken tikka masala

Ingredients:

  • 4 tablespoons vegetable oil
  • 25g butter
  • 4 onions, roughly chopped
  • 6 tablespoons chicken tikka masala paste (see recipe below, or use store bought)
  • 2 red peppers, deseeded and cut into chunks
  • 8 boneless, skinless chicken breasts, cut into 2.5cm cubes
  • 2 x 400g cans chopped tomatoes
  • 4 tablespoons tomato purée 
  • 2-3 tablespoons mango chutney
  • 150ml double cream
  • 150ml natural yogurt 

Masala Paste:

  • 5 garlic cloves
  • 1 large knob of fresh root ginger, roughly chopped
  • 1 red chilli, deseeded and roughly chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • Seeds from 4 cardamom pods

Directions:

  1. Heat the oil and butter in a large casserole
  2. Add the onions and a pinch of salt. Cook for 15-20 minutes until soft and golden. Add the paste and peppers and cook for 5 minutes
  3. Add the chicken and stir well to coat in the paste. Cook for 2 minutes, add the tomatoes, tomato purée and 200ml water. Cover and gently simmer, stirring occasionally, until the chicken is cooked, about 15-20 minutes. 
  4. Add cream, yogurt and mango chutney and warm through
  5. To make the curry paste: Blend all the ingredients together with a small amount of water or oil to make a paste. Store in a fridge for up to 1 week.
"Now the spicy chicken tikka masala is ready to serve"

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