Ladybirds Chicken Tikka Masala

Name: Ladybirds Chicken Tikka Masala
Cuisine: American
Ingredients: 2 large chicken breasts; 1/4 cup greek yogurt; 2 tbsp peanut oil; 2 tsp lime juice; 1 clove garlic - crushed; 1 tbsp fresh , chopped lemon balm or coriander; 1 1/2 tsp ground cumin; 1/2 tsp ground cardamon; 1/2 tsp nutmeg; 1 1/2 tsp paprika; 1/2 tsp cayenne pepper; 1 tbsp peeled and grated fresh ground ginger; 2 tbsp unsalted butter; 1 white onion - finely chopped; 400 grams tin whole peeled tomatoes / 1&1/2 cups; 1/2 cup water; 1/4 cup heavy cream or half half; 1 1/4 tsp kosher salt; 1/2 tsp fresh ground black pepper; 2 tbsp chopped fresh coriander; 1 few sprigs of fresh lemon balm or coriander

ladybird @cook_3526165

:hungry ;-)

ladybird @cook_3526165

:hungry ;-)

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Ingredients

2 largechicken breasts
1/4 cupgreek yogurt
2 tbsppeanut oil
2 tsplime juice
1 clovegarlic - crushed
1 tbspfresh , chopped lemon balm or coriander
1 1/2 tspground cumin
1/2 tspground cardamon
1/2 tspnutmeg
1 1/2 tsppaprika
1/2 tspcayenne pepper
1 tbsppeeled and grated fresh ground ginger
2 tbspunsalted butter
1white onion - finely chopped
400 gramstin whole peeled tomatoes / 1&1/2 cups
1/2 cupwater
1/4 cupheavy cream or half half
1 1/4 tspkosher salt
1/2 tspfresh ground black pepper
2 tbspchopped fresh coriander
1few sprigs of fresh lemon balm or coriander

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Steps

1

Cut the chicken into small strips .
2

In a small bowl , whisk together the yogurt , 1 tablespoon of the peanut oil , the lime juice and the garlic then add the chicken pieces and rub and mix the Marinade all over the chicken pieces to coat all thoroughly , set aside , covered for about 10-15 minutes .
3

In a small bowl mix together the lemon balm , cumin , cardamon , nutmeg , paprika , cayenne pepper and the grated ginger , and set aside till needed for the sauce .
4

Add the remaining peanut oil to a large non stick frying pan/skillet and heat over medium heat , once the oil is hot add the chicken pieces and cook , stirring occasionally , until the chicken pieces are just cooked , once the chicken pieces are just cooked remove them from the frying pan and set aside until needed in the sauce .
5

In a large wide heavy non stick frying pan , over medium high heat , melt the butter till just starting to sizzle , then add the onions and saute , stirring occasionally , until the onions are tender and lightly browned and Caramelized , about 3-5 minutes .
6

Now reduce the heat to medium then stir in the prepared spice and ginger mixture and cook for a minute or two to release the flavours , then add the prepared cooked chicken pieces , the peeled tin tomatoes , water , heavy cream and the salt and bring it to the boil , once starts to oil reduce the heat to a gentle simmer and gently simmer the sauce , uncovered , until it thickens slightly , about 10-15 minutes .
7

After the sauce has reduced , remove the pot from the heat and stir in the black pepper and chopped coriander and season to taste with salt .
8

Once all is cooked , garnish , Serve hot , with noodles or rice or sides of your choice . enjoy . :-)
9

NOTE : sauce can be prepared ahead and refrigerated in an airtight container for up to 3 days . Marinated chicken pieces can also be prepared ahead , cooked , covered and refrigerated for up to 3 days . You can also make your own tomato puree if preferred .