A delicious version of Chicken Tikka Masala from Sharmini Thomas.
"Chicken pieces are marinated in yogurt to make it tender and spices infuse the flavours which are then served in rich tomato cream sauce."
Sharmini's Chicken Tikka Masala
A delicious version of Chicken Tikka Masala from Sharmini Thomas. "Chicken pieces are marinated in yogurt to make it tender...
Ingredients
| Step 1 | |
| 250 | gm diced chicken breast |
| 30ml | yoghurt |
| ½ inch | ginger (ground/finely cut) |
| 1 | clove garlic (ground/finely cut) |
| ½ tspSteenbergs | Tikka Masala spice blend |
| ½ tbsp | vegetable oil |
| Salt to taste | |
| ¼ tbsp | melted butter (for basting) |
| Step 2 | |
| ½ dsp butter | |
| ½ dsp sunflower oil | |
| 1 | red onion (finely chopped) |
| ¼ inch | ginger (cut finely/grated) |
| ½ clove garlic (cut finely/grated) | |
| ½ green chilli (cut finely) | |
| 1 | tomato, chopped finely |
| 1tsp | paprika |
| ⅛ tsp | turmeric powder |
| Salt to taste | |
| A pinch | fenugreek seeds (ground) |
| ⅛ tsp | garam masala powder |
| ½ tsp | Steenbergs Tikka Masala blend |
| 2 tbsp | tomato puree |
| A few stems of coriander leaves (finely cut) | |
| 1 | dsp single/double cream |
| 10-12 | cashew nuts powdered(optional) |
| A few coriander leaves to garnish |
Method
1. Mix ingredients in step 1 together in a large bowl.
2. Add diced chicken breast and mix well. Marinate overnight/ or for at least 2 hours in the refrigerator.
3. Preheat oven to Gas mark 6, 392° F or 200°C
4. Cover baking tray with tin foil.
5. Place chicken pieces on the baking tray, baste with butter and bake for 8 minutes.
6. Turn chicken pieces over, baste it and bake for another 8 minutes(till cooked)
1. Add ½ dsp oil and butter to the pan. When hot add finely cut onion and fry till golden brown.
2. Next, add ginger, garlic and green chilli and fry till the lovey cooked aroma appears.
3. Next add chopped tomato and sauté until soft.
4. Place ingredients (7-12) in a bowl and add water to make a smooth paste. Add to the saucepan and cook till the lovely cooked aroma of spices appear.
5. Next, add tomato puree and coriander stems and stir fry for 3-4 minutes.
6. Add 60 ml water and cook sauce till it thickens. (3-4 minutes).
7. Place cream and ground cashew in a bowl. Mix well and add to the curry. Stir fry for a minute or 2.
8. Next, add baked chicken to sauce and cook for a couple of minutes.
9. If curry is too thick, add a little water.
10. Lastly, garnish with coriander leaves.
For more information on Sharmini's Indian cookery courses please visit: www.sharmini.co.uk
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