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; Serve with rice 1 cup

8 steps

Page 109 of Indian superfood by gurpareet bains.

Updated at: Sat, 28 Dec 2024 16:59:24 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories596.3 kcal (30%)

Total Fat18 g (26%)

Carbs71.4 g (27%)

Sugars17.5 g (19%)

Protein36.2 g (72%)

Sodium753.2 mg (38%)

Fiber6.1 g (22%)

% 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

2green chillies

finely chopped

500gskinless boneless chicken breasts

cut into bite-size pieces

400mllight coconut milk

fresh coriander

chopped, to garnish, optional

400gtinned tomatoes

1 cuprice

Serve with

Instructions

Step 1

Pour the olive oil into a deep saucepan, 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.

Sauce Pan

Step 2

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 3

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

Step 4

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

Step 5

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

Step 6

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 7

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

Step 8

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