Chicken tikka masala
July 23, 2013 § Leave a comment
Ingredients for two people
|350 g||chicken thigh, chopped into pieces|
|1||red onion, finely diced|
|2||garlic cloves, crushed|
|1||ginger small know, finely diced|
|1||chilli, deseeded & chopped|
|1 tbs||HF garam masala|
|1 tin||diced tomatoes|
|1/2 bunch||coriander, finely chopped|
For the chicken
‘Tikka’ means pieces or bits, so chop your chicken thigh into bite sized pieces to make for easy eating!
Heat some vegetable oil in a large pan or pot over medium high heat. Add the chicken to the pan and cook until browned on all sides, remove from the pan and leave side in a warm resting place. In the same pan, add the red onion, garlic, ginger, and chilli, cook for 3-5 minutes or until fragrant. Add the HF garam masala and cook for another minute.
Now add the diced tomatoes and the yoghurt, bring to a gentle simmer and then return the chicken to the pan along with half of the coriander. Season with salt and pepper and then leave to simmer for 20 minutes, meanwhile you can boil your rice.
For the rice
Bring a large pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft. Drain.
Remove the chicken tikka from the heat. Divide the rice between bowls, and then top with the creamy tikka masala. Serve with the remaining chopped coriander and a good squeeze of lemon juice.
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