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Chicken Tikka Masala cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Tikka Masala dishes that you just make.
Alright, don’t linger, let’s task this chicken tikka masala formula with 28 materials which are undoubtedly easy to acquire, and we have to process them at the very least through 3 actions. You should commit a while on this, so the resulting food could be perfect.
Composition - Chicken Tikka Masala:
- You need for Tikka masala marinade
- Provide 1 cup - fat free Greek yoghurt
- Require Thumb size piece of ginger
- Give 2 for large cloves garlic
- Need 1 - tspn cumin
- Take 1 for tspn turmeric
- You need 1 of tspn chilli powder
- Take 1 - tspn salt
- Require 1 kg chicken thigh fillets (skinless and boneless)
- Need Curry
- Prepare 1 tbspn of oil
- You need 2 - medium onions
- Give 1 whole red pepper
- Give 1 tin of chopped tomatoes
- Make ready 1/4 tin water (swish round chopped tomatoes tin)
- You need 1/5 of tube tomato purée (100g)
- Give 2 cloves - garlic
- Get for Thumb size piece of ginger
- Take 1 tbspn salt
- Give 1 tbspn pepper
- You need for Big squeeze of honey
- Get 2 tbspn Greek yoghurt
- Make ready 2 - tspn Garam Masala
- Provide 2 of tspn cumin
- Require 1 tspn turmeric
- Give 1 tbspn ground coriander
- Make ready 1 - tspn chilli powder
- Take 1/2 - lemon juice
Chicken Tikka Masala making process:
- Chop the ginger and garlic and cut chicken into bite size chunks. Mix all the marinade ingredients together into the chicken and cover in fridge for at least an hour.
- Once marinated, cook chicken in batches till brown (not cooked through) in hot oil (I use rapeseed oil). Once brown pop into a bowl. Then in same pan add a bit more oil and cook onions then add spices once caramelised.
- Add all other curry ingredients (except yoghurt), then re-add onions into a jug and blitz till smooth. Then add back into pan, re-add chicken and slowly add yoghurt (take off heat to stir yoghurt through), then simmer on low for an hour or so. Squeeze half the lemon in. Then serve. Garnish with lemon and coriander with few drops of yoghurt. Serve with steamed basmati rice.
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