Wednesday, July 20, 2005

Chicken Tikka Masala

for 4 - 35 mins + 2+ Hours to marinade

450g Boneless Chicken Meat
150g Natural Yoghurt
2tbsp Lemon Juice
2 Garlic Cloves, crushed
1tbsp Finely Grated Ginger
2tsp Garam masala
Half tsp Ground Cumin
1tsp Cayenne Powder
1tsp Salt
2tbsp Vegetable Oil

2tbsp Butter
2tbsp Vegetable Oil
1 Onion, Finely Chopped
1tbsp Finely Grated Ginger
2 Garlic Cloves, crushed
1tbsp Cayenne Powder
2tsp Garam masala
1tsp Ground Cumin
1tsp Salt
800g Canned Chopped Tomatoes
150ml Single Cream
Fresh Corriander

1) Cut the meat into big cubes, about 5cm square.
2) Mix the yoghurt, lemon juice, garlic, ginger, spices, salt and veg oil in a non-reactive bowl and mix well.
3) Add in the chicken, mix, and marinade for 2 hours or more.
4) Preheat oven to 230c/450f/gas 8.
5) Arrange on a lightly oiled rack over a tray and bake for 12 mins or until charred.

1) Heat the butter and soften the onions.
2) Add the Ginger and Garlic and cook for 2 minutes.
3) Add the spices and cook for 2 minutes.
4) Add the tomatoes and simmer for 10 minutes, untill the oil comes to the surface.
5) Gradually add the cream. stirring constantly, without boiling.
6) Add the chicken to the sauce and gently simmer for 5 minutes.
7) Serve with fresh corriander.

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