Masala Chicken
Method
- Wash and drain the chicken
- Peel onion, removing outer skin completely, cut into think slices or fine dices
- Cook onions in the oil until they are golden brown.
- When golden brown add the ginger/garlic paste to the saucepan and after about a minute the crushed fresh green chillies
- Thirty seconds later add the canned tomatoes and crush with the wooden spoon whilst cooking. Cook for about two minutes. Remove saucepan from the cooker and hand blend the masala (onions, ginger, garlic, chillies and tomato) to a thick fluffy paste
- Put the saucepan back on to the cooker, let the masala sauce cook further for about 2 minutes and then add to the sauce the turmeric, chilli powder, and salt.
- Cook the masala for a good twenty five minutes, mixing occasionally and then when the masala is a golden brown colour, thick and fluffy, add the chicken to the saucepan
- Cook the chicken in the sauce for about 15 minutes,
- Add the dried fenugreek leaves to the saucepan, a minute later the ajawain (carom seeds) and 30 seconds later the garam masala as well as the chopped coriander, cook for a fur ther minute and a half and enjoy your authentic chicken tikka masala.
| Total nutrient content | per 100g | per serving |
|---|---|---|
| Energy (kJ) | 391.81 kJ | 1373.29 kJ |
| Energy (kcal) | 93.29 kcal | 326.97 kcal |
| Protein | 13.08 g | 45.83 g |
| Carbohydrate | 1.98 g | 6.95 g |
| Fat(g) | 3.83 g | 13.42 g |
