We made chicken tikka massalam!


Calum and I have been loving Indian food lately, so we thought we would have a shot at making our own from scratch!

Ingredients (for two people):
Two chicken breasts
5 ounces of plain yoghurt
Garam masala
Ground coriander
Vegetable oil
Large onion
Fresh ginger
Ground fenugreek
Tomato paste
1 tin of chopped tomatoes
  1. Cut the chicken breasts up into small - medium chunks and put to one side
  2. To a large bowl, add the yoghurt, one tablespoon of garam masala, one teaspoon of coriander and half a teaspoon of salt and mix well
  3. Add the raw chicken to the yoghurt and ensure all is covered. Cover the bowl with cling film and place in the fridge to marinate for a couple hours
  4. While waiting for the chicken to marinate, cut up the onion (we had ours finely chopped but large chunks are fine) and grate the ginger
  5. Once the two hors is nearly up, add one table spoon of vegetable oil into a pot on a medium heat
  6. Add the onion and cook until softened
  7. Add a tablespoon of the grated ginger, garlic (we used three teaspoons of lazy garlic), one tablespoon of cumin, one teaspoon of ground fenugreek and half a teaspoon of salt
  8. Once lightly cooked, add two heaped tablespoons of tomato paste and cook for only a couple seconds
  9. Add in the chicken along with all the yoghurt into the pot and keep stirring
  10. After a few minutes, add in a whole tin of chopped tomatoes and half a cup of milk and stir in
  11. Leave the meal to simmer on a low heat until for about twenty minutes to ensure the chicken is cooked thoroughly
  12. You can then go on to prepare whatever side you may like to have; I had rice, while Calum had a naan bread bigger than his head!
  13. Check on the chicken, serve and enjoy!
This is a healthier version than a take away, which is also gluten free.

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