Chicken Tikka Masala

use Gluten Free spices
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Taste Sensations:How To Make Chicken Tikka Masala


Ingredients:

3 chicken breasts
4 tbsp olive or groundnut oil
5 cardamom pods
1 cinnamon stick
1 ½ onions
2 tsp fresh ginger, minced
2 tsp garlic, minced
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 to 1 tsp cayenne pepper
1 tbsp paprika
1 tsp garam masala powder
1 large tomato
1 tsp tomato purée
150 ml water
Salt to taste
Yoghurt or 1 tin coconut milk, if desired
Fresh coriander to garnish

Needed:

1 sharp knife
1 chopping board
1 plate or tray
1 mixing bowl
1 large wide pan
2 wooden or regular spoons
1 bowl for mixing the spices

Method:

First of all, chop up the tomato finely and set aside for later use.
Next, finely chop the onions and set aside.
Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side

Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika

Put the oil into a pan over a medium heat.
When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove.
This flavours the oil, giving it a wonderful aroma.
Add the onions and cook while stirring, until brown.

Add the masala paste and stir for a minute.

Add the tomato and tomato purée and stir for a minute till thoroughly combined.
Pour in the water and bring to a gentle simmer, stirring constantly.
Taste the sauce and season with salt if necessary

Add the chicken cubes and mix well into the masala.
Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender.
Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done.
For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt.
Mix well and simmer for another 5 minutes.

Place the chicken on a serving dish, decorate with coriander leaves and serve