Chicken tikka masala recipe

Chicken Tikka Masala is a traditional and very popular Indian dish,but now a days it's popularity spreads England , USA and many other countries.Chicken tikka masala is bursting full of flavour and colour.I just love this dish.

Ingredients

4 boneless, skinless chicken breasts

4 tbsp readymade tandoori paste

3 tbsp vegetable oil or ghee or clarified butter

2 tbsp natural yoghurt

1 cinnamon stick

8 cardamom pods

1 large onion, finely chopped

2 garlic cloves, crushed

3cm/1¼in piece of fresh ginger, peeled and grated

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

½-1 tsp cayenne pepper (depending on how hot you like it)

1x200g can chopped tomatoes

150ml/5fl oz chicken stock or water

1½ tsp garam masala

½ lemon, juice only

½ tsp salt

Cooking Method

§  Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally.

§  Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.

§  After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes. Serve straight away with rice or naan bread.