Chicken Tikka Masala
Indian Restaurants tend to add red or orange colour, this recipe may seem a little pink without it -but natural.
Preparation time: 20 minutes plus marinating Quantity: Serves 4 Cooking time: 30 minutes
Ingredients
1lb/1/2 kilo diced chicken
Make up a paste by blending –
1/2 inch fresh ginger
1/2 -1 fresh chilli
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground black pepper (optional)
1/2 teaspoon ground nutmeg
1 teaspoon ground coriander
1/2 teaspoon fenugreek
250g/1/2 tub natural yogurt
2 tablespoons of vegetable oil
1/2 tin of pureed (finely chopped) tinned tomatoes
2- 3 oz / 60g of ground almonds
1/4 pint of double or whipping cream
1 oz/ 30g of sultanas (optional)
fresh chopped coriander (optional)
a sprinkle of Garam Masala (optional)
Method
- Marinate the meat for a minimum of 20 minutes, preferably overnight
- Fry the Chicken off in the vegetable oil
- When sealed add the marinade and tinned tomatoes, ground almonds and cream
- Simmer till the chicken is tender (approx. 20- 30 minutes)
- Add sultanas and serve sprinkled with fresh chopped coriander
- Finish of with a sprinkle of Garam Masala