Monday, 22 November 2010

Chicken Tikka Massala

It's probably true to say that I come from a background of foodies. A few years ago my uncle Charlie started up a 'family recipe book', and so far this is one of my favourite things to prepare from it. He calls it 'The Fastest Chicken Tikka Massala in the West'! It's all in the name - as quick as using a readymade jar of sauce, but tastes a hundred times better, and more authentic! He's very kindly let me reproduce the recipe here, and I'm sure there'll be more recipes coming soon from the family cookbook!

Top tip: If you're counting calories you can cut some of the oil and butter out, and swap the double cream for 0% fat Greek yoghurt. When I was short of dried mint, I also used 1/2 tsp mint sauce.

Serves 2

INGREDIENTS:

Chicken - 2 breasts
Tinned Tomatoes - 3/4 tin
Garlic - 1tbsp paste, or 2 cloves
Ginger (grated) - 1 tbsp
Salt - 1 tsp
Vegetable Oil - 2 tbsp
Hot Chilli Powder - 1 tsp
Ground Coriander - 1 tsp
Ground Cumin - 1/2 tsp
Turmeric - 1/2 tsp
Water - 2 tbsp
Caster Sugar - 2 tsp
Butter (salted) - 70g
Dried Mint - 1/2 tsp
Garam Massala - 1 tsp
Double Cream - 2-3 tbsp to taste

1. In a food processor mix the tinned tomatoes, ginger and garlic until smooth. In a large non-stick frying pan or wok, heat the oil on a medium heat. Add the processed ingredients and sauté for a couple of minutes.

2. Add the chilli, coriander, cumin and turmeric and stir in, and cook for a further 2-3 minutes.

3. Dice the chicken breasts in bite-sized pieces and add to the pan. Pour in the water, and turn the heat up and cook until the sauce thickens and the chicken is cooked through.

4. Add the sugar, and season with salt (and pepper) to taste.

5. Reduce the heat, and add the butter, mint and garam massala, stirring in and cook for a further 3 minutes. Add the cream just before serving.

Serve with boiled rice, naan bread and maybe even a Vegetable Samosa.

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