Sophie Michell cooks chicken tikka masala with Tefal Actifry
|Skinless chicken breasts||4 , chopped into 3-4cm pieces.|
|Tikka masala paste||2 Tablespoon|
|Yoghurt||2 Tablespoon (Live)|
|Tikka masala paste||1 Tablespoon (Either Make Your Own, See Below, Or Use Shop Bought)|
|Fresh ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Onion||1 , finely sliced|
|Tomato passata||200 Milliliter|
|2% fat greek yogurt||3 Tablespoon|
|Fresh chopped coriander||1 Tablespoon|
|For tikka masala spice mix|
|Ground cumin||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Chilli powder||2 Teaspoon (Depending On How Spicy You Like It)|
|Smoked paprika||1⁄2 Teaspoon|
|Garam masala||2 Teaspoon|
Firstly mix all the chicken pieces, yogurt and spices together and marinate for 1 hour.
Peel and cut the onion in half, slice and add to the ActiFry. Finely chop the garlic and ginger and also add to the ActiFry along with the spice mix, cardomom pods and oil. Set the timer for 30 minutes.
Cook for 5 minutes, stir well with a spatula and then add the chicken pieces, stock, passata and seasoning. Stir again to evenly distribute and continue cooking.
When the time is up, add the chopped coriander and the Greek yoghurt, stir well, check seasoning and serve. You can’t add the Greek yoghurt earlier, as it is low fat and will split if left on the heat too long. Serve with pilau rice and chutney.
*A quick tip for the rice is to cook it with a cinnamon stick and bay leaf, then add a pinch of Saffron towards the end, then stir well.