'kitchen guru' chicken tikka masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cardamon pods1 tsp cumin/coriander mix (or 0.5 tsp of each)1 tsp ground cinnamon1 tsp paprika1 tsp turmeric1 tsp chilli powder1 tsp garam masala700g chicken250g natural yoghurt2 medium onions2 medium tomatoes2 tbsp tomato puree2 small green chillies (I used 1 and removed the seeds)2.5 cm root ginger4 cloves garlichandful fresh coriander leaves2 tsp salt5 tbsp oil (I only used 3 and it was fine)
Serves 4
Clean and cut the chicken into bite sized pieces
Finely chop onions, garlic and ginger together
Finely chop tomatoes
Finely slice the green chillies, do not remove seeds.
In a bowl add the yoghurt, turmeric, cumin/coriander mix, paprika, green chillies, salt and chicken. Mix well
Empty into a roasting tin, spread evenly and grill on high heat, approx 7 minutes on either side or until the chicken starts to brown.
Meanwhile heat the oil over a moderate heat in a large non-stick pan and add the cardamons. Wait until they sizzle.
Add the onions, ginger and garlic and fry till golden brown on medium heat. Now add the cinnamon and red chilli powder stirring frequently.
Next add the tomatoes and the tomato puree. Cover and cook for 5 minutes on low heat.
Finally empty the chicken from the roasting tin into the pan, stir well, cover and cook for a further 10 minutes on low to medium heat.
When ready serve sprinkled with garam masala and garnish with fresh chopped coriander.
Number of Servings: 4
Recipe submitted by SparkPeople user SHIRHPP.
Clean and cut the chicken into bite sized pieces
Finely chop onions, garlic and ginger together
Finely chop tomatoes
Finely slice the green chillies, do not remove seeds.
In a bowl add the yoghurt, turmeric, cumin/coriander mix, paprika, green chillies, salt and chicken. Mix well
Empty into a roasting tin, spread evenly and grill on high heat, approx 7 minutes on either side or until the chicken starts to brown.
Meanwhile heat the oil over a moderate heat in a large non-stick pan and add the cardamons. Wait until they sizzle.
Add the onions, ginger and garlic and fry till golden brown on medium heat. Now add the cinnamon and red chilli powder stirring frequently.
Next add the tomatoes and the tomato puree. Cover and cook for 5 minutes on low heat.
Finally empty the chicken from the roasting tin into the pan, stir well, cover and cook for a further 10 minutes on low to medium heat.
When ready serve sprinkled with garam masala and garnish with fresh chopped coriander.
Number of Servings: 4
Recipe submitted by SparkPeople user SHIRHPP.
Nutritional Info Amount Per Serving
- Calories: 388.8
- Total Fat: 14.5 g
- Cholesterol: 105.3 mg
- Sodium: 1,393.6 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.7 g
- Protein: 46.3 g