Pete’s Chicken Tikka Masala-2
Serves 2
Ingredients
1 cm ginger, peeled & grated
1tbsp cornflour mixed with 1tbsp cold water
(3.5syn/2=1.75 syn per person)
2 garlic cloves
(sff)
2tbsp lemon juice
(ss) (sff)
2tbsp “Tikka Masala Mix”
100g boiled rice
(ff)
150mL Yeo Valley Natural Bio Yoghurt
(2syn/2=1syn per person)
250g Chicken pieces cut into 5cm chunks
(s) (ff)
Sauce
Tikka Masala Mix
1tsp turmeric
1tsp coriander
1tsp cumin
1tsp garlic salt
1tsp cayenne pepper
1tsp black pepper
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½ tsp turmeric
½ tsp cumin
½ tsp coriander
1 onion, finely chopped
(s) (sff)
1 garlic clove, finely chopped
(sff)
1 tsp paprika
1 tsp garlic salt
1 tbsp sweetener
400g chopped tomatoes
(s) (sff)
Method
Mix the cornflour with the water and mix together with the yoghurt.
In a food processor, reduce to a paste the following, yogurt, tomato puree, ginger, chilli powder, cumin, cinnamon, garlic & lemon juice.
Place the cut chicken in a mixing bowl and add the paste, mix together to coat the chicken, cover, leave in the fridge to marinate for between 2 hours -24 hours.
In a deep Frying pan, sprayed with Fry Light, cook the onion & garlic until soft, add the paprika, garlic salt, cumin, turmeric, coriander, cook for 1 min add the chicken & marinade, cook for 5 mins then add the tomato & sweetener & simmer for 20 mins until the chicken is cooked and the sauce has reduced.
Serve with boiled rice.
