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.
