Chicken Tikka Masala has always been a favourite of ours. Back in London we spent a lot of nights on Brick Lane enjoying curry, naan and onion bhajis! Tonight we bring you our version of this classic and well known dish. Enjoy with rice or naan and a side of greens to round it off.
Chicken:
900g chicken breasts
125 grams 0% plain greek yogurt
6 garlic cloves, minced
1 tbsp ginger, minced
2 tsp salt
2 tsp cumin
2 tsp garam masala
2 tsp paprika
5-6 Bamboo or wooden skewers (soaked for 20 mins minimum)
Sauce:
2 tbsp coconut oil
1 large onion, chopped finely
2 tablespoons ginger, minced
8 cloves garlic, minced
2 tsp cumin
2 tsp turmeric
2 tsp ground coriander
2 tsp paprika
2 tsp chili powder
2 tsp garam masala
1 tbsp tomato puree
800 grams canned crushed tomatoes
300ml water
250ml 35% organic cream
Chopped coriander, to garnish
1) Preheat oven to 500 degrees
2) Chop the chicken into bite-size chunks, then combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
3) Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes until slightly dark brown on the edges.
4) Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
5) Pour in the cream and mix in the chicken, cooking for another 1 to 2 minutes. Serve with rice and a side of greens!
Macronutrient Breakdown (per serving):
Calories-357
Fat-16g
Carbohydrates-15g
Protein-40g
