Chicken Tikka Masala (30 min)

 

Ingredients

• 3 large chicken breasts - sliced diagonally 
• 2 tablespoons ghee (authentic) or rapeseed oil (more healthy)
• 1 one inch cinnamon stick
• 2 green cardamom pods - smashed
• 2 large white onions - finely chopped
• 3 garlic cloves - finely chopped or 1 tablespoon garlic puree
• 1 inch ginger - finely chopped or 1 tablespoon ginger puree
• 1 fresh green chili - finely chopped
• 1 tablespoon cumin powder
• 1 teaspoon fenugreek powder
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon sugar (optional)
• 1 heaping tablespoon tomato puree
• 1 tin (400ml) coconut milk
• Salt and pepper to taste
• 3 tablespoons finely chopped fresh coriander
• Juice of one lemon or lime

Instructions

1. Heat the oil or ghee over medium heat until quite hot but not smoking.
2. Reduce the heat and through in the cinnamon stick and the cardamom pods.
3. Move the spices around in the oil so that the oil takes on their flavour. Be careful not to burn the spices or you will need to throw in all away and start over.
4. After about two minutes, add the onions and fry for about five minutes over medium heat until they are translucent and soft.
5. Now add the garlic and ginger along with the green chili and fry for a further minute.
6. Throw in the sliced chicken and mix it all to combine.
7. Pour in the cumin powder, fenugreek powder, paprika and turmeric and give it another nice stir.
8. Pour in the coconut milk and the tomato and the sugar (to taste - if using).
9. You may need to add a drop or two of water to ensure the chicken is covered.
10. Simmer your chicken tikka masala until the chicken pieces are all cooked through - about 10 to 15 minutes.
11. Season with salt and pepper to taste, stir in the chopped coriander and squeeze the lime/lemon juice over the top.

Source: The Curry Guy