(MED) Chicken Tikka Masala

Description -
Curry Type Balti
Strength Medium
Difficulty Moderate
Source Brian Tilley
Vegetarian No
Vegan No
Time to prepare Unspecified
Time to cook Unspecified
No. of servings 2
Ingredients For the chicken tikka marinade
2 chicken breasts cut into cubes
2 tablespoons tandoori/tikka paste
1 teaspoon chopped fresh mint
2 teaspoons ground fenugreek
10 oz Greek or natural yogurt
1 teaspoon red food colouring
For the curry sauce
2 medium onions chopped small
2 cloves fresh garlic chopped small
1 inch piece root ginger,peeled & chopped small
2 teaspoons Balti/curry paste
1 can plum tomatoes
1 teaspoon garam masala
2 tablespoons fresh coriander chopped small
1 green chili de-seeded chopped small
half a cup cooking oil for the sauce and half a cup to fry the marinade

Assemble ingredients for the marinade, mix together in a glass container and marinade overnight

Heat oil in a wok, fry onions, garlic & ginger till softish on medium heat, add toms, curry paste, stir for a few minutes, add chilies, lower heat & cook until oil starts to separate. Take off heat, let cool. Once cool, transfer to blender, blend to a smooth texture.

Heat oil in wok, add all the chicken pieces with half the marinade & cook until the chicken is done. Remove the chicken to a clean bowl.

Reheat the curry sauce, add the cooked chicken, stir in the garam masala, transfer to preheated Balti dishes, sprinkle over the fresh coriander and serve with your favourite Indian bread.

Notes You can add precooked vegetables to the sauce after the chicken goes in.
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