Chicken Tikka Masala
Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, curry powder, cumin, tikka masala, paprika, cinnamon, salt and pepper. Mix together so that everything is combined, then cover and place in the fridge to marinate for 2 hours.
Add the oil to a large frying pan and heat on a medium-high heat, add the onion and ginger puree. Allow to cook for 4-5 minutes.
Add chicken to the pan cook until brown. Then remove from the pan and set aside.
Add in the tomato paste, tikka masala and water. Stir and bring to the boil, then simmer for 15-20 minutes until thickened.
Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
Serve with rice or naan bread.
Ingredients
Directions
Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, curry powder, cumin, tikka masala, paprika, cinnamon, salt and pepper. Mix together so that everything is combined, then cover and place in the fridge to marinate for 2 hours.
Add the oil to a large frying pan and heat on a medium-high heat, add the onion and ginger puree. Allow to cook for 4-5 minutes.
Add chicken to the pan cook until brown. Then remove from the pan and set aside.
Add in the tomato paste, tikka masala and water. Stir and bring to the boil, then simmer for 15-20 minutes until thickened.
Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
Serve with rice or naan bread.