Chicken Tikka Masala Medium
Contents : paprika sweet, chilli, cardamom, cinnamon, cumin, cloves, black peppercorns & nutmeg
Small – Serves 2
- 500g boneless, skinless, chicken pieces
1 garlic clove, finely chopped
¼ cup of thick plain yoghurt
1 tablespoon of lemon juice
1 tablespoon of oil
½ handful of fresh coriander
½ cm piece of fresh ginger, grated
- 1 small onion, finely chopped
1 garlic clove, crushed
100g diced tomatoes
½ teaspoon of soft brown sugar
100 ml of cooking cream
1 tablespoon of slivered almonds
Large – Serves 6
- 1 ½ kg boneless, skinless, chicken pieces
2 garlic cloves, finely chopped
½ cup of thick plain yoghurt
1 ½ tablespoons of lemon juice
2 tablespoons of oil
1 handful of fresh coriander
1 cm piece of fresh ginger, grated
- 1 onion, finely chopped
2 garlic cloves, crushed
400g diced tomatoes
1 teaspoon of soft brown sugar
310 ml of cooking cream
1 teaspoon of slivered almonds
Combine the lemon juice, garlic cloves, ginger, coriander leaves, yoghurt and Spice Blendz Chicken Tikka Masala spice mix. Add the diced chicken and mix thoroughly. Cover and marinate overnight if possible.
Thread the chicken pieces onto metal skewers and roast, uncovered, for 15 to 20 minutes or until the chicken is cooked and browned around the edges.
Heat the oil in a pan and add the onion, cook until onion is soft add garlic and cook a further 1 minute. Add the tomato and cook until thick. Add the spice blend packet with the yellow dot to the pan and sugar and cook 1 minute stirring. Stir in the cream and almonds, add the cooked chicken Tikka pieces and gently simmer until chicken is heated. Garnish with coriander.
Tip – Cooking cream can be substituted with reduced fat coconut cream or thick yoghurt.
Serving Suggestion – Our Chicken Tikka is complimented with lemon wedges, boiled basmati rice and any Indian Breads.