Best ever chicken tikka masala

Name: Best ever chicken tikka masala
Cuisine: Asian, Indian
Ingredients: 2 tablespoons olive oil; 1 teaspoon cloves; 15 green cardamom pods, lightly crush ed; 1 small onion, thinly sliced; 6 garlic cloves, finely chopped; 2 teaspoons ground ginger; 3 tablespoons tandoori masala powder; 5 tablespoons tomato purée; 3 tablespoons sugar; 2 tablespoons grated (peeled) fresh root ginger2-4 green chillies, finely chopped; 500g skinless, boneless chicken breasts, cut into bite-size pieces; 400ml light coconut milk; chopped fresh coriander, to garnish (optional); 400g tinned tomatoes

9 steps

Page 109 of Indian superfood by gurpareet bains.

Updated at: Tue, 23 Jan 2024 18:41:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories413.9 kcal (21%)

Total Fat18 g (26%)

Carbs30.9 g (12%)

Sugars18.4 g (20%)

Protein32.8 g (66%)

Sodium752.2 mg (38%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsolive oil

1 teaspooncloves

15green cardamom pods

2 teaspoonsground ginger

3 tablespoonstandoori masala powder

5 tablespoonstomato purée

3 tablespoonssugar

2 tablespoonsfresh root ginger

grated, peeled

4green chillies

finely chopped

500gskinless boneless chicken breasts

cut into bite-size pieces

400mllight coconut milk

fresh coriander

chopped, to garnish, optional

400gtinned tomatoes

Instructions

Step 1

Pour the olive oil into a deep saucepan,

Sauce Pan

Step 2

add the cloves and cardamom pods and cook over a low-medium heat until the oil is hot and the cloves and cardamom pods start to release their aroma - this should take no longer than 2-3 minutes.

Step 3

Add the onion and fry until it is light brown in colour, remembering to stir frequently - this should take no more than 5 minutes.

Step 4

Stir in the garlic and fry for about 1-2 minutes or until a light brown colour.

Step 5

Sprinkle in the ground ginger and tandoori masala powder, mix well and cook for about 20 seconds.

Step 6

Add the tomato puree, chillies, mix well and cook until the tomato puree is heated through -this should take no longer than 1-2 minutes.

Step 7

Add the chicken to the pan, mix well and cook until sealed all over, stirring all the time - this should take no more than 5 minutes.

Step 8

Pour in the coconut milk and mix well. Bring to a gentle simmer, then cook, uncovered, for 25 minutes, remembering to stir occasionally to avoid any sticking.

Step 9

Season to taste with sait. Garnish with the chopped corander and serve with your choice of sides.