Chicken tikka masala
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Put Your Money Where Your Mouth Is
Method
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Slice the chicken breasts into very thin slices and heat the oil in a large frying pan. Once the oil is smoking, add the chicken, onions and garlic and fry for 30 seconds over a fierce heat. Immediately add the ginger, chilli powder, turmeric, coriander and cumin and fry for a further minute.
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Stir in the tomato purée and the chopped tomatoes and boil rapidly for five minutes. Allow to cool slightly.
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Add the yoghurt and double cream. Return to a low heat, bring to a simmer and then stir in the salt and lime juice. If the curry is too thick at this stage you can add a little water (or chicken stock) to get the correct consistency.
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Serve the curry with cooked basmati rice and chopped coriander.
Ingredients
- 4 skinless chicken breasts
- 60ml/2¼fl oz olive oil
- 2 medium onions, finely chopped
- 2 garlic cloves, finely chopped
- 5cm/2in piece fresh root ginger, grated
- 2 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp ground coriander seeds
- 1 tsp ground cumin
- 4 tbsp tomato purée
- 2 very ripe tomatoes, roughly chopped
- 100ml/3½fl oz plain full-fat yoghurt
- 100ml/3½fl oz double cream
- ½ tsp salt
- ½ lime, juice only
- splash water or chicken stock (if necessary)
- cooked basmati rice, to serve
- few sprigs fresh coriander, chopped, for garnish
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