Classic Delicious Chicken Tikka Masala |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Heres one of my favourite indian dishes. A simple, quick and easy recipe for everyone to try in your own kitchen. Its mouthwatering and a classic. Impress your friends a family with this spicy dish. Yummy! Ingredients:
peanut oil |
1 large onion, peeled |
2 fresh green chilies |
1 inch piece fresh ginger, peeled |
3 garlic cloves, peeled |
1/2 teaspoon red chili powder |
1 teaspoon turmeric |
2 teaspoons garam masala |
1 tablespoon soft brown sugar |
1 tablespoon tomato puree |
400 g tinned chopped tomatoes |
4 (150 g) boneless chicken breasts, cubed |
10 dried curry leaves |
4 -6 tablespoons natural yoghurt |
fresh coriander leaves, chopped |
400 g basmati rice, rinsed |
600 ml cold water |
salt and pepper |
3 cardamom pods, lightly crushed |
2 star anise |
Directions:
1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.
3. Transfer the sauce to a food processor and blend until smooth.
4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.
5. Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.
6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.
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