Difference between revisions of "Chicken tikka masala"
From Sam J Wiki
(→Directions) |
(→Directions) |
||
| Line 25: | Line 25: | ||
# If serving with brown rice, start the water boiling and add the rice. Set the timer for 25 minutes. | # If serving with brown rice, start the water boiling and add the rice. Set the timer for 25 minutes. | ||
# Process ginger, garlic and onion in processor to make a paste. | # Process ginger, garlic and onion in processor to make a paste. | ||
| − | # Fry freshly made onion paste for | + | # Fry freshly made onion paste for 15 minutes.<br/> (Or make [[Onion Garlin and Ginger paste]], you can keep this for a day if need be to make things easier). |
# Fry chicken for for 5 - 7 minutes until brown. | # Fry chicken for for 5 - 7 minutes until brown. | ||
# Stir in tikka spice and cayenne pepper. | # Stir in tikka spice and cayenne pepper. | ||
Revision as of 16:57, 2 March 2024
Other recipes Originally from BBC Good food Chicken Tikka recipe
Chicken tikka masala - serves 2
Ingredients
- 1 medium onion
- 2 large garlic cloves
- thumb-sized piece of ginger
- 15ml tbsp rapeseed oil
- 2 small skinless chicken breasts, cut into chunks
- 15ml Tikka spice powder
- 2.5ml cayenne pepper
- 227g can chopped tomatoes
- 20g ground almonds
- 100g spinach
- 23ml fat-free natural yogurt
- 1ml coriander, chopped
NB powdered garlic and mint!!
Cayenne pepper
Directions
(It is worth measuring out the ingredients before hand, as this all happens very quickly.)
- If serving with brown rice, start the water boiling and add the rice. Set the timer for 25 minutes.
- Process ginger, garlic and onion in processor to make a paste.
- Fry freshly made onion paste for 15 minutes.
(Or make Onion Garlin and Ginger paste, you can keep this for a day if need be to make things easier). - Fry chicken for for 5 - 7 minutes until brown.
- Stir in tikka spice and cayenne pepper.
- Tip in onion paste and tomatoes, bring to the boil.
- Stir in almonds and spinach cook for 10 minutes. Take off the heat.
- Season then stir in yoghurt and coriander.
Serve with brown rice.
