Chicken Tikka Masala

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Revision as of 14:13, 23 July 2008 by Frank (talk | contribs) (New page: == Ingredients == * 6 cloves garlic, finely grated * 7cm ginger, finely grated * 2 red chillies, deseeded and finely chopped * olive oil * 1 tbsp mustard seeds * 1 tbsp ground paprika * 2...)
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Ingredients

  • 6 cloves garlic, finely grated
  • 7cm ginger, finely grated
  • 2 red chillies, deseeded and finely chopped
  • olive oil
  • 1 tbsp mustard seeds
  • 1 tbsp ground paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp garam masala
  • 200g plain yoghurt
  • 4 chicken breasts, cut into bite-sized chunks
  • 1 tbsp butter/marg
  • 2 medium onions, finely sliced
  • small handful of ground cashew nuts or almonds
  • sea salt
  • fresh coriander, chopped (to garnish)
  • lime or lemon juice

Method

  • Put garlic, ginger, chillies in a mixing bowl.
  • Heat olive oil and mustard seeds a pan until the seeds start popping. Add the oil and seeds to the mixing bowl.
  • Add the paprika, cumin, ground coriander, and garam masala and mix.
  • Remove half the mixture from the bowl, and then add the yoghurt. Mix.
  • Add the chicken and marinate for about 30 minutes.
  • Melt the butter in the saucepan, and cook the onion and remaining spice mixture over low heat for about 15 minutes.
  • Add the tomato, nuts, 1/2 litre water, and 1/2 teaspoon salt. Simmer gently for a few minutes. The sauce should reduce a little. Remove from heat.
  • Cook the chicken in a frying pan on high heat until cooked.
  • Add the chicken to the sauce, and reheat to serving temperature.
  • Top with lemon juice and coriander and serve with rice and papadums.

NB: Adapted slightly from the original recipe.

Source

Jamie's Dinners - Jamie Oliver