Best ever chicken tikka masala

Page 109 of Indian superfood by gurpareet bains.

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% Daily Values based on a 2,000 calorie diet

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.

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.