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Chicken Tikka Masala cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you quickly, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Tikka Masala dishes you make.

Alright, don’t linger, let’s task this chicken tikka masala menu with 28 elements which are surely easy to acquire, and we have to process them at the very least through 3 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements for Chicken Tikka Masala:

1. You need for Tikka masala marinade
2. Prepare 1 cup for fat free Greek yoghurt
3. Give Thumb size piece of ginger
4. Provide 2 for large cloves garlic
5. Prepare 1 for tspn cumin
6. Provide 1 of tspn turmeric
7. Get 1 - tspn chilli powder
8. Require 1 tspn salt
9. Require 1 kg - chicken thigh fillets (skinless and boneless)
10. You need for Curry
11. Require 1 tbspn of oil
12. Provide 2 - medium onions
13. Take 1 whole red pepper
14. You need 1 tin for chopped tomatoes
15. You need 1/4 tin for water (swish round chopped tomatoes tin)
16. Provide 1/5 for tube tomato purée (100g)
17. Provide 2 cloves of garlic
18. Make ready - Thumb size piece of ginger
19. You need 1 tbspn salt
20. Require 1 tbspn of pepper
21. Provide of Big squeeze of honey
22. Prepare 2 tbspn for Greek yoghurt
23. Make ready 2 tspn Garam Masala
24. Need 2 - tspn cumin
25. Make ready 1 tspn turmeric
26. Take 1 tbspn of ground coriander
27. Require 1 of tspn chilli powder
28. Require 1/2 of lemon juice

Chicken Tikka Masala step by step:

1. Chop the ginger and garlic and cut chicken into bite size chunks. Mix all the marinade ingredients together into the chicken and cover in fridge for at least an hour.
2. Once marinated, cook chicken in batches till brown (not cooked through) in hot oil (I use rapeseed oil). Once brown pop into a bowl. Then in same pan add a bit more oil and cook onions then add spices once caramelised.
3. Add all other curry ingredients (except yoghurt), then re-add onions into a jug and blitz till smooth. Then add back into pan, re-add chicken and slowly add yoghurt (take off heat to stir yoghurt through), then simmer on low for an hour or so. Squeeze half the lemon in. Then serve. Garnish with lemon and coriander with few drops of yoghurt. Serve with steamed basmati rice.

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