Saturday, July 13, 2013

Allergy free creamy Indian chicken tikka masala recipe


Ingredients
  • 4 chicken breasts, cubed
  • 3cm piece fresh root ginger, peeled and chopped
  • 2 cloves garlic, chopped
  • 3 tbsps lime juice
  • 1-2 tsp chilli powder
  • 1 tbsp ground coriander seeds
  • 1 tsp fenugreek seeds
  • 1 tbsp garam masala
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp turmeric
  • 250ml lactose free cream
  • 2 cups tomatoes, finely chopped
  • 2-3 potatoes, chopped
  • 2 tbsps lemon juice

Method
  • Put the chicken, ginger, garlic, chilli powder, coriander, lime juice, ground coriander seeds, ground fenugreek seeds, garam masala, smoked paprika, salt, tomato paste and olive oil in a large bowl.
  • Stir until the chicken is covered with marinade and set aside.
  • Heat a large shallow pan or wok over a medium-high heat.
  • Pour in the chicken and marinade.
  • Fry for about 6-8 minutes, stirring occasionally to prevent burning.
  • Meanwhile, heat the olive oil in a separate pan over a medium-high heat.
  • Fry the onion for 3-4 minutes until just soft.
  • Add the turmeric and stir-fry for 1 minute.
  • Turn the heat to low, pour in the cream and simmer for 2-3 minutes.
  • Add the onion mixture to the chicken mixture and stir to combine.
  • Stir through the tomatoes and potatoes.
  • Reduce the heat to low.
  • Simmer, covered, for 10-15 minutes or until the potato is tender.
  • Season to taste and stir in the lemon juice.

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