Easy tikka masala

Curry is one of my favourite cuisines so when having people over for an 'easy supper party' on a Friday evening I want ease and something that cooking the evening before will only enhance flavouring... Curry!

Here's my version adapted from several people's recipes and using curry paste for a cheats ingredient.

Serves 4:

4 skinless, boneless chicken breasts
4 tbsp tandoori paste - I used Patak's
2 tbsp natural yoghurt
3 tbsp vegetable oil
1/4 teaspoon of ground cinnamon
8 cardamom pods
1 large white onion, finely chopped
11/4 inch piece fresh ginger grated - see cheat below
2 garlic cloves crushed
1 tsp ground cumin
1 tsp ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 x 400g can chopped tomatoes
150ml of chicken stock
1 1/2 tsp garam masala
1/2 lemon juice

Cut your chicken into bite-sized chunks and mix with the paste and yoghurt. Leave to marinade in a non-metallic bowl in the fridge OVER NIGHT. 

Heat oil in a large pan and add the cinnamon, cardamon pods and onion. Fry for about 5 minutes until the onion begins to brown. The add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.

These frozen ginger pouches from Saino's are fantastic, saves grating and also prevents buying a huge amount of ginger that will end up going in the bin. 

Add the chicken and the marinade to the pan and fry for 4 minutes.

Add the tomatoes, chicken stock, garam masala, lemon juice and salt. Bring to a simmer and cook on low for 10minutes...

All set... serve immediately or the next evening with some Pilau rice and warm naan...delicious!

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