Creamy Chicken Tikka Masala
Recipe: #26220
June 12, 2017
Categories: Curries, Chicken, Onions, Indian, Potluck, Sunday Dinner, Gluten-Free, No Eggs, Fresh Tomatoes, Yogurt, Boneless Pieces, Chicken Dinner, Indian Chicken, more
"From one of our national supermarkets free monthly magazine March '17. Marination time not in the times - allow minimum of 2 hours or overnight better."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (248.7 g)
- Calories 391.4
- Total Fat - 30.4 g
- Saturated Fat - 10.1 g
- Cholesterol - 74.8 mg
- Sodium - 907.9 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 1.8 g
- Sugars - 3.2 g
- Protein - 22.5 g
- Calcium - 157 mg
- Iron - 3.3 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a bowl, mix yoghurt and 1/2 of the tikka paste and add the chicken and mix well to coat and then cover with cling wrap and put in the fridge for at least 2 hours, or over night, to marinate.
Step 2
Heat oil in a large heavy based pan over low heat and add onion and saute for 10 minutes or until onion is light golden brown.
Step 3
Add remaining tikka paste and cook for a further 2 minutes; if the sauce begins to stick, sprinkle in a small amount of water.
Step 4
Add tomatoes and butter and cover and leave to cook, stirring at regular intervals for 30 minutes.
Step 5
Remove chicken from marinade and add to the sauce and continue to for a further 10 to 15 minutes or until the chicken is cooked through.
Step 6
Add salt and squeezed juiced from lemon half and sprinkle with chopped coriander and serve hot with steamed rice, pappadums and chutney.
Tips
No special items needed.
0 Reviews
You'll Also Love
