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Chicken Tikka Masalla
For the curry marinade
• 2 cloves of garlic (peeled)
• ½ fresh red chilli (deseeded)
• 15g fresh ginger
• 1 tablespoon of vegetable oil
• 50g of yogurt
• ½ tablespoon garam masala
• 1 teaspoon of tomato puree
• 100g of coriander (stalks, keep leaves for the cooking sauce)
• 400g chicken breast (chopped)
For the cooking sauce
• A little vegetable oil
• 2 cloves of garlic (peeled)
• 1 small onion (peeled)
• ½ red pepper (deseeded and cut into quarters)
• 2 teaspoons of garam masala
• 1 teaspoon of ground coriander seeds
• ½ teaspoon of turmeric
• 1 x 400g tin of chopped tomatoes
• 30g of ground almonds
• A pinch of salt
• 100ml plain yoghurt
• 100ml double cream
• 50g of coriander leaves
1. Add all the marinade ingredients to your food chopper excluding the chicken. Blend
until smooth to form a paste. Put the chicken pieces in a large bowl, stir in the
marinade and cover with Clingfilm and put in the fridge preferably overnight.
2. When you are ready to serve the curry, put the onions and garlic into the food
chopper and chop. Remove the onion and garlic and set to one side. Put the pepper
into the food processor and chop into medium sized pieces.
3. Heat some more vegetable oil in a pan and then fry the onions, pepper, garlic, ground
coriander, garam massala and turmeric in a pan. Cook gently for about 10 minutes
then add the tomatoes, yoghurt and ground almonds.
4. Add the chicken pieces with the marinade and simmer gently for about 30 minutes
until the chicken is thoroughly cooked.
5. Finish with the fresh coriander leaves.
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