Chicken tikka masala
| Recipe By: | Billie Lambrechts |
| Serves: | 4 |
| Cooking Time: | 1 hour 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 4 tbsp coriander, roughly chopped
- 2 x 200 g Cherry tomatoes
- 500 ml natural yoghurt
- 1 x 70 g Tomato paste can
- 1 piece fresh ginger piece, finely chopped
- basmati rice, to serve
- a handful spring onions, chopped, to garnish
- A small handful fresh coriander, roughly chopped
- sea salt and freshly ground pepper, to taste
- 1 tsp tumeric, ground
- 1 tsp garam masala
- 1/2 tsp sweet paprika
- Red chillies, sliced for serving
- 6 garlic cloves, finely chopped
- 1 Tbsp Coriander seeds, toasted & crushed
- 1/2 tsp cumin seeds
- 2 cardamom pods
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Remove the seeds from the cardamom pods, then toast in a dry pan with the other spices Grind roughly using a mortar and pestle.
- Place the ground spices, garlic, ginger, chilli, paprika, garam masala, turmeric and tomato paste in a food processor and blend. Add the yoghurt.
- Place the chicken pieces in the yoghurt. Cover with clingwrap and chill overnight.
- Preheat the oven to 180°C, remove the clingwrap from the chicken pieces, then place them, marinade and all, into an ovenproof dish. Cover and bake for 30 to 45 minutes.
- Remove the lid or foil, add the tomatoes and bake for a further 15 to 20 minutes, or until the tomatoes blister and the sauce thickens.
- Season to taste and garnish with generous handfuls of coriander and spring onions. Serve with basmati rice.
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