Ingredients: |
Ingredients: 6 cloves of garlic
1 small root fresh ginger
2-3 fresh red chilies, ribs and seeds removed
2 medium onions
olive oil
1 tablespoon mustard seeds
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 tablespoons garam masala
3/4 cup greek yogurt
4 chicken breasts , skin off
1 tablespoon unsalted butter
1 tablespoon tomato paste, plus 1 Tablespoon water
1 small handful of ground cashew nuts or almonds
1/4 cup half and half
2 cups water
1 bunch of fresh cilantro
1-2 limes
|
Directions: |
Directions:Peel and finely grate the garlic and ginger. Peel and finely slice the onions and deseed and finely chop the chilies, then add to a bowl.
Heat a good splash of oil in a large pan over a medium heat, add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of garam masala.
Put half the mixture into a clean bowl with the yogurt. Roughly chop and stir in the chicken, then leave to marinate for at least 30 minutes, preferably longer.
Place the butter in the empty pan over a medium heat, add the onions, chilies, and the remaining spice mix, then cook gently for 15 minutes, or until softened – it should start to smell fantastic!
Add the tomato purée, the ground nuts, 2 cups of water and a good pinch of sea salt. Stir well and simmer gently for a few minutes, or until slightly thickened, then remove from the heat. Don't reduce too much, it should a little soupy.
Sear the marinated chicken on a hot griddle pan or barbecue and until golden and cooked through.
Warm the sauce, then add the cream and remaining garam masala, then taste and correct the seasoning, if needed. As soon as it boils, take off the heat and add the grilled chicken.
Pick, roughly chop and scatter over the cilantro leaves, then squeeze over the lime juice, to taste. Delicious served with a bowl of steaming basmati rice. |
This recipe for Chicken Tikka Masala is from