Pete's Chicken Tikka Masala-2
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)
Tikka Masala Mix
1tsp turmeric
1tsp coriander
1tsp cumin
1tsp garlic salt
1tsp cayenne pepper
1tsp black pepper
|
Sauce |
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.