Chicken Tikka Masala
Chicken Tikka Masala was voted the most popular recipe in the whole of the UK (just beating fish and chips)! One mouthful of this and it’s easy to see why. This is one of my favourite curries and it is so flavoursome it makes take away curries seem bland in comparison. The added health bonus is all the spices used are powerful antioxidants and anti-inflammatories.
Ingredients:
- Chicken thighs - 500 g, diced (free range, organic)
- Lemon Juice - 2 tablespoons
- Ginger - 1 tablespoon, grated
- Garlic - 2 cloves (Australian, organic), minced
- Cumin - 1 teaspoon, ground
- Sweet Paprika - 1 teaspoon
- Cayenne Pepper - 1/2 teaspoon
- Cream - 3 tablespoons (organic, biodynamic)
- Garam Masala - 1/2 teaspoon
- Brown Onion - 1, finely sliced
- Ginger - 1 tablespoon, grated
- Garlic - 5 cloves (Australia, organic), minced
- Coriander Seeds - 1 tablespoon, ground
- Turmeric - 1/2 teaspoon, gound
- Cayenne Pepper - 1/2 teaspoon
- Smoked Paprika - 2 teaspoons
- Yoghurt - 4 tablespoons (natural, organic, biodynamic)
- Tomatoes - 2, finely diced
- Garam Masala - 1/2 teaspoon
- Coriander - 3 tablespoons, chopped
- Ghee - 2 tablespoons (organic), (alternatively use butter or olive oil)
Instructions:
- In a non-metallic bowl place the chicken thigh, lemon juice, ginger, garlic, cayenne, cumin, cream and garam masala. Ensure the chicken is well coated in the marinade. Cover and refrigerate for at least 30 minutes, longer if possible.
- Heat the oven to 180C degrees. Transfer the chicken into a baking tray and roast for 20-30 minutes. Remove from the oven and set aside.
- In a large fry pan heat the ghee/butter or oil over a medium-high heat. Add the onions and fry until golden. Add the 2nd lot of garlic and ginger, fry for another minute or two. Add the coriander seed, paprika, turmeric and cayenne. Stir until the spices are well combined.
- Add the yoghurt to the mix one tablespoon at a time to incorporate well. Add the tomatoes, fry few a few minutes, then turn the heat down to simmer for 15 minutes, until the sauce is thick and the tomatoes have broken down.
- Transfer the chicken into the pan, add the garam masala and fresh coriander. Stir well and simmer for a couple of minutes.
- Serve topped with sliced almonds or coriander, gluten free pappadums, naan, rice or baby spinach.
Teneille’s Tips
- If served with greens or baby spinach, this is a great low carbohydrate meal that can form part of a weight loss strategy.
- The spices used in this are great anti-inflammatory spices and also aid digestion.
- You can use preground spices for convenience, however the flavour is far superior from freshly ground spices.
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