Chicken Tikka Masala

Have you ever tried Tikka Masala? πŸ™‚ If not, give it a go. It is a delicious dish. I have prepared it as my husbands love Anglo – Indian curry. It goes great with chicken πŸ™‚


What do you need:Β 

650 g chicken breasts

2 onions

smaller piece of gingerΒ 

fresh chilli

vegetable oilΒ 

6 tomatoes

2 potatoes

handful of mushrooms

2 – 3 tbsp Greek yogurt

1 lemon

salt and pepper

Tikka Masala paste (you can prepare for example the one from Jamie Oliver – as I did, or buy ready one)


For the paste preparation, you can follow JamieΒ΄s instructions (see below) πŸ˜‰

To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger. Place a frying pan over a medium-high heat and scatter in the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat. Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a powder in a food processor. Once ground, add the toasted spices to a food processor along with the remaining paste ingredient and Β½ teaspoon of sea salt, then whiz to a smooth paste. Put aside.


While is your Tikka Masala paste getting ready, cut chicken breast into small pieces. Take a big Wok pan, add oil and finely chopped onions, ginger and chilli. Fry until softened and onion turns golden. Add pieces of chicken breasts, cut potatoes and mushrooms and fry it approximately 10 minutes or until are potatoes a bit softer. When ready, add Tikka Masala paste, chopped tomatoes and bring it to boil. Turn the heat down and simmer it for approximately 20 – 30 minutes or until the meat and tomatoes are soft and tender. Season it with salt and pepper according to your taste. When almost ready add Greek yogurt and let it boil for couple of minutes. And… Chicken Tikka Masala is ready to eat. You can serve it with fluffy rice and squeezed lemon on top!



Vero and little Canito

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