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Chicken Tikka Masala & Rice
Ingredients
- Masala Paste:
- 2 onions, chopped
- 5 tsp minced garlic
- 2 tsp ginger
- 3 tablespoon Garam masala spice
- 1 tablespoon chilli powder
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 1/2 teaspoon ground cloves
- 2 tsp salt
- 1/2 tsp cayenne pepper
- a smile pile of cilantro stems
- a fistful of almonds
- Juice of one lemon
- Chicken Preparation:
- 1kg chicken breast
- 1/4 cup masala paste
- 1/2 cup plain yoghurt
- 1 1/2 cup tomato purée
- 1 can lite coconut milk
- 1 cup cooked rice
- 1 cilantro
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Directions
- MARINATE CHICKEN: Make the masala paste. Cut the chicken into bite size pieces. Marinate with 1 tablespoon of masala paste and the yoghurt for about 30 minutes in the fridge.
- COOK: Heat a large, deep skillet over medium high heat and add the remaining masala paste. Stir fry for a few minutes to get all the spices going. Add the chicken/yoghurt mixture and sauté until the chicken is mostly cooked.
- SIMMER: Add the tomato purée and coconut milk to the pan with the chicken and simmer for 15 or so minutes. Season with salt. Let stand for a while so the sauce will thicken up a bit.
- Serve over rice with cilantro,
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