Annabel Karmel’s Chicken Tikka Masala
WeaningWorld
April 14, 2021
There’s no reason why the whole family shouldn’t join in on curry nights – my Chicken Tikka Masala is a must-try with just the right amount of mild spice and flavour.
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Ingredients
Adjust Servings
| 6tbsp Natural Yoghurt | |
| ½tsp Grated Ginger | |
| 1 Small Garlic Clove Crushed | |
| ½tsp Mild Curry Pepper | |
| 2300g Cut into 2cm/1 inch cubes Chicken Breasts | |
| 15g Butter | |
| 1tsp Garam Masala | |
| ¼tsp Ground Coriander | |
| ¼tsp Fresh grated Ginger | |
| 1tbsp Tomato Puree | |
| 1x400g Tin Chopped Tomatoes | |
| 200ml Chicken Stock | |
| 1tbsp Clear Honey | |
| 150ml Double Cream | |
| 1tbsp Lemon Juice |
Directions
1.
Mix
For the marinade, mix together the yoghurt, ginger, garlic and curry powder. Add the chicken and mix to coat. Cover and put in the fridge for 2 hours or overnight.
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2.
Melt and Sauté
To make the sauce, melt the butter and sauté the onion for 5 minutes. Add the garam masala, coriander and ginger and sauté for 5 more minutes until the onion is soft and the spices are fragrant.
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3.
Simmer
Add the tomato puree, tomatoes, stock, honey and simmer for 15 minutes.
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4.
Simmer some more
Add the cream and simmer for 10 more minutes until thick.
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5.
Grill
Line a baking tray with foil and arrange the marinated chicken cubes on it. Grill under a preheated grill for 8 to 10 minutes, turning halfway, until cooked through.
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6.
Serve
Add cooked chicken and lemon juice to the sauce. Season to taste with some salt and pepper. Serve with boiled rice, naan or poppadums.
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Notes
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform
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