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Ingredients requirements Chicken Tikka Masala:
- Give Tikka masala marinade
- Make ready 1 cup - fat free Greek yoghurt
- You need of Thumb size piece of ginger
- Take 2 - large cloves garlic
- Make ready 1 for tspn cumin
- Give 1 - tspn turmeric
- Give 1 tspn chilli powder
- Make ready 1 for tspn salt
- Give 1 kg for chicken thigh fillets (skinless and boneless)
- Require Curry
- Provide 1 tbspn for oil
- Make ready 2 for medium onions
- You need 1 whole red pepper
- Require 1 tin - 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 of garlic
- Provide Thumb size piece of ginger
- Provide 1 tbspn - salt
- Prepare 1 tbspn for pepper
- Get Big squeeze of honey
- Prepare 2 tbspn Greek yoghurt
- You need 2 - tspn Garam Masala
- Make ready 2 of tspn cumin
- Give 1 of tspn turmeric
- Require 1 tbspn of ground coriander
- Prepare 1 tspn chilli powder
- Provide 1/2 - lemon juice
Chicken Tikka Masala start cooking:
- 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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