Dry Chicken Tikka Masala

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Dec. 24, 2009

Ingredients

Chicken breasts 3
Olive oil/Groundnut oil 4 Tablespoon
Cardamom pods 5
Cinnamon stick 2 1/2 Inch
Onions 1 1/2
Minced fresh ginger 2 Teaspoon
Minced garlic 2 Teaspoon
Cumin powder 1 Teaspoon
Coriander powder 1 Teaspoon
Turmeric powder 1/4 Teaspoon
Cayenne pepper 1 Teaspoon
Paprika 1 Tablespoon
Garam masala powder 1 Teaspoon
Tomato 1 Large
Tomato puree 1 Teaspoon
Water 150 Milliliter
Salt To Taste
Yogurt/Coconut milk 250 Milliliter (1 Tin)
Fresh coriander 1 Tablespoon (To Garnish)

Directions

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Step 1: Prepare the ingredients

First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.

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Step 2: Make the masala paste

Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.

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Step 3: Flavour the oil and fry the onions

Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.

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Step 4: Add the spices

Add the masala paste and stir for a minute.

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Step 5: Add the remaining ingredients

Add the tomato and tomato purée and stir for a minute till thoroughly combined.

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Pour in the water and bring to a gentle simmer, stirring constantly.

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Taste the sauce and season with salt if necessary.

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Step 6: Cook the chicken

Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

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Step 7: Garnish and serve

Place the chicken on a serving dish, decorate with coriander leaves and serve.

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Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 512Calories from Fat 238

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 343 mg14.29%

Total Carbohydrates 24 g8%

Dietary Fiber 6 g24%

Sugars 9 g

Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet