Chicken tikka masala

Chef: Sunsweet

Prep: 20 mins

Cook: 20 mins

If your family love take aways why not try make it yourself for a healthier meal

Marinade:
20g fresh ginger
1 clove of garlic, peeled
½ fresh red chilli, deseeded
1 tbsp sunflower or rapeseed oil
2 tsp of tomato puree
1/8 of tsp or pinch of paprika
½ tbsp garam masala
Handful of fresh coriander

Chicken:
400g chicken breast - diced into chunks
1 small onion - peeled and sliced
1 green pepper - sliced
1/8 of tsp or pinch of ground cinnamon
1/8 of tsp or pinch of ground coriander
1/8 of tsp or pinch of turmeric
100ml natural yoghurt
1 x 400g chopped tinned tomatoes
100ml cream

For the marinade:

The marinade should ideally be made the night before. If you are stuck for time, make it first thing in the morning and use for dinner that evening.

Take the fresh coriander and separate the leaves from the stalks. Set the leaves aside for use later. Chop the stalks for use in the marinade.

Place the ginger, garlic, chilli and vegetable oil in a food processor and blitz until well mixed.

Add the tomato puree, paprika, garam masala, plus the coriander stalks, and mix again to form a paste.

Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.

To cook:

Pour a little vegetable oil into a large saucepan and on a medium heat, fry the spices, onion and peppers cooking gently for 8 to 10 minutes.

Add the tin of tomatoes and the yoghurt and mix. Add the chicken pieces and simmer gently for 20 minutes until cooked (check a piece on a plate by cutting – there should be no signs of pink).

Before serving, stir through most of the chopped coriander leaves and cream.

Sprinkle some chopped coriander leaves on top for colour

Serve with boiled rice and a mixed leaf salad.

Serves
4

Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Chicken, Vegetables, Rice

Recipe Type
Dinner, Family Dinners

Cuisine
Indian

Special Info
Nut free, Egg free

Level of Difficulty
Easy