Chicken Tikka Masala

Name: Chicken Tikka Masala
Yield: 4 servings
Cuisine: American
Ingredients: 4 skinless boneless chicken breasts; 1 For the marinade:; 2 tbsp curry powder, mild or medium; 1 1/2 tsp smoked paprika; 1 tbsp finely grated, peeled fresh ginger; 2 garlic cloves, crushed; 1/2 cup natural yogurt; 1 tsp sea salt flakes; 2 For the masala sauce:; 1 tbsp vegetable oil + 1 teaspoon to fry chicken; 1 tbsp finely grated, peeled fresh ginger; 1 large onion, chopped small; 1 clove garlic clove, crushed; 1 tbsp mild or medium curry powder; 1 can Cream of Tomato soup

Celeste @celeste_xtina_C00K5

Essex

I have adapted the Hairy Bikers low calorie recipe, but omitted a few ingredients and replaced them with tinned Cream of Tomato soup...and also altered the timings to ensure the chicken is cooked. For a perfect rice accompaniment, see the recipe https://cookpad.wasmer.app/uk/recipes/349657-spiced-rice?invite_token=j5GQqczGzsAkfiG9AndcR8P5&shared_at=1618843067

Celeste @celeste_xtina_C00K5

Saved

Ingredients

4 servings

4skinless boneless chicken breasts
1For the marinade:
2 tbspcurry powder, mild or medium
1 1/2 tspsmoked paprika
1 tbspfinely grated, peeled fresh ginger
2garlic cloves, crushed
1/2 cupnatural yogurt
1 tspsea salt flakes
2For the masala sauce:
1 tbspvegetable oil + 1 teaspoon to fry chicken
1 tbspfinely grated, peeled fresh ginger
1large onion, chopped small
1 clovegarlic clove, crushed
1 tbspmild or medium curry powder
1 canCream of Tomato soup

Saved

Steps

1

Mix the marinade ingredients in a shallow dish or large bowl.
2

Cut the chicken breasts into bite size pieces.
3

Mix the chicken pieces into the marinade, cover and refridgerate for 1-3 hours (or overnight)
4

When ready to cook, heat the oil in a large non stick pan. Add in the onions, garlic and ginger and cover and cook for 10 minutes, stirring occasionally.
5

Add the curry powder and cook, stirring for another 2 minutes.
6

Open the soup and pour it in (if using normal soup, you may just quarter fill the can with water, swill it around to get all the soup from around the sides and pour that in, but if it's concentrated soup, use a can and a half of water)
7

Cook for 5 minutes, then blend until smooth (being careful with hot liquids)
8

Heat the teaspoon of oil in a large pan (use the same one you used for the sauce, washed and dried, if you used a liquizer to blend your sauce)
9

On a medium high heat, fry the marinated chicken, stirring to prevent sticking, for 3 minutes.
10

Add the sauce back over the chicken and heat through until the chicken is thoroughly cooked (5-10 minutes, maybe longer...if, like me you are completely mad about getting chicken cooked right through! You may just need to add a little water to stop it drying out)
11

Serve with plain boiled rice, fragrant spiced rice or naan breads.