Chicken Tikka Massala
This aromatic and creamy chicken curry is a delightful blend of spices and flavors. The tender chicken is marinated in a fragrant paste made from chili, garlic, ginger, and an array of spices, resulting in a rich and flavorful dish. Simmered in a luscious tomato and yogurt sauce, this curry is beautifully complemented by the fluffy basmati rice. Perfect for a cozy dinner, this dish will surely satisfy your cravings for a comforting and delicious meal.
— Constant Cookbook
Ingredients
- 1/2 chilli
- 1 garlic clove
- 15 g of ginger
- 1tbsp of vegetables oil
- pinch of paprika
- 1/2 tbsp garam masala
- tsp tomato puree
- 3 springs of coriander
- 400 g chicken breast
- 1 small onion
- 1/2 red pepper
- 1/2 green pepper
- pinch of cinnamon
- pinch of ground coriander
- pinch of turmeric
- 1x400g tin of plum tomato's
- 100ml yoghurt
- 100 ml of double cream
- 200 g basmati rice
- sea salt
- EQUIPMENT
- knife
- chopping board,
- large bowl,
- 2 saucepan's
Instructions
- blitz the chilli, the garlic and the vegetable oil in a food blender
- add the paprika, the garam massala, the tomato puree, corianda stalks and blitz again till a paste
- put the marinade and the chicken in a bowl and stir well then leave in the fridge overnight
- the next day - fry the onion and the spices in the oil then cook gently for 10 mins
- add the tin of tomato's and the yoghurt then remove the chicken from the marinade and add to the simmer for 15-20 mins till cooked
- stir in coriander leaves + cream just before serving
- the rice - bring a large pan of salt water to the boil then add the rice, after 4-5 mins rinse the rice with clean tap water for a min
- add the rice to boiling water and wait till the rice moves about then leave for 5 mins
- drain the rice and bring to boil again, then back down to a simmer, steam the rice in a colander for 8-10 mins
- Serve on a plate/bowl, rice underneath the curry. Serve with nan bread and poppadoms
Yield
Serves 2
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