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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 resources which are common around you, you may make it in simple actions. You may make it for friends or family 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 simply make.
Alright, don’t linger, let’s approach this chicken tikka masala menu with 28 components which are surely easy to have, and we have to process them at the very least through 3 actions. You should expend a while on this, so the resulting food could be perfect.
Ingredients for Chicken Tikka Masala:
- Make ready of Tikka masala marinade
- Get 1 cup of fat free Greek yoghurt
- You need Thumb size piece of ginger
- Provide 2 for large cloves garlic
- Give 1 of tspn cumin
- You need 1 of tspn turmeric
- Give 1 tspn chilli powder
- Get 1 tspn salt
- Prepare 1 kg of chicken thigh fillets (skinless and boneless)
- Get for Curry
- Get 1 tbspn oil
- Take 2 for medium onions
- Get 1 - whole red pepper
- Get 1 tin of chopped tomatoes
- Need 1/4 tin of water (swish round chopped tomatoes tin)
- Take 1/5 tube tomato purée (100g)
- Require 2 cloves of garlic
- Get - Thumb size piece of ginger
- Give 1 tbspn salt
- Make ready 1 tbspn for pepper
- Need of Big squeeze of honey
- Make ready 2 tbspn - Greek yoghurt
- Need 2 tspn Garam Masala
- Require 2 of tspn cumin
- Require 1 of tspn turmeric
- Get 1 tbspn of ground coriander
- Need 1 tspn chilli powder
- Prepare 1/2 for 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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