|Chicken Tikka Masala has been declared Britain's favourite dish, and is incredibly popular in Indian restaurants globally. Now you can cook and enjoy a restaurant-quality standard Chicken Tikka Masala of your own.|
700 grams - Chicken breasts
| ||2 - Tomatoes (medium)|| |
| ||2 - Onions (medium)|| |
| ||2.5cm cubed - Fresh root ginger|| |
| ||4 - Garlic cloves|| |
| ||2 tbsp - Tomato puree|| |
| ||2 - Small green chillies|| |
| ||250 grams - Natural yoghurt (full fat)|| |
| ||5 tbsp - Olive Oil (or cooking oil)|| |
| ||Salt to taste|| |
| ||Handful of fresh Coriander for garnish|| |
| ||1 pack Bhaji Man Chicken Tikka Masala Mix|| |
1. Clean and cut chicken breasts to bite size pieces.
2. Finely chop the onions, garlic and ginger (preferably together in a food processor).
3. Finely chop the tomatoes.
4. Finely slice the green chillies but do not remove seeds.
1. Mix the yoghurt and Bhajiman Sachet 1 together in a bowl. Add the green chillies, salt and chicken pieces and mix well.
2. Empty the mixture into a non-stick roasting pan, spread evenly and grill under a high heat for approximately 7 mins or until the chicken pieces turn brown.
3. Meanwhile, heat the oil over a medium heat in a large non-stick pan or Wok and add Bhajiman Sachet 2. Wait until it sizzles.
4. Add the chopped onions, garlic and the ginger, and fry until brown on a medium heat. Now add Bhajiman Sachet 3, stirring frequently.
5. Now add the sliced tomatoes and the tomato puree, cover and cook for 5 mins on a low heat.
6. Uncover and allow excess water to evaporate on a high heat for about 3 mins.
7. Finally, empty the chicken mixture into the pan. Stir well, cover and cook for 10 mins on a low to medium heat. Stir well and taste if necessary and add more salt to your taste Garnish with the fresh coriander and serve with rice and Bhaji Man Bombay Potatoes and Bhaji Man Spiced Dhal