Chicken Tikka Masala
Serves 4 #STARFineFoods Ingredients: 28 oz chicken breast Sugar free yogurt 3.4 oz light cream 2 tablespoons lemon juice 1 teaspoon cumin 1 teaspoon turmeric 1 tablespoon grated fresh ginger 1 teaspoon garam masala 1 clove of garlic 1 medium red onion 1 teaspoon curry 2 tablespoons STAR Extra Virgin Olive Oil A few sprigs of cilantro 7 oz crushed tomatoes Salt and pepper Instructions:Slice the chicken breast into small cubes.
In a bowl, combine the yogurt, lemon juice, garam masala, cumin, turmeric, garlic, pepper and salt. Add the chicken.
Marinate the mixture in the fridge overnight, if possible, in a tightly closed container.
Cook the chicken with the marinade in a pan with a drizzle of extra-virgin olive oil.
To prepare the sauce, brown the onion with a drizzle of extra-virgin olive oil in a deep pan. Add the ginger and tomato and a splash of water. Season with salt and pepper and cook for about 15 minutes over medium-low heat.
Add the chicken with its liquid, the cilantro, the curry and the cream, and simmer everything together for another 20 minutes.
Serve with basmati rice.
Ingredients
- 28 oz chicken breast
- Sugar free yogurt
- 3.4 oz light cream
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 clove of garlic
- 1 medium red onion
- 1 teaspoon curry
- 2 tablespoons STAR Extra Virgin Olive Oil
- A few sprigs of cilantro
- 7 oz crushed tomatoes
- Salt and pepper
Instructions
Slice the chicken breast into small cubes.
In a bowl, combine the yogurt, lemon juice, garam masala, cumin, turmeric, garlic, pepper and salt. Add the chicken.
Marinate the mixture in the fridge overnight, if possible, in a tightly closed container.
Cook the chicken with the marinade in a pan with a drizzle of extra-virgin olive oil.
To prepare the sauce, brown the onion with a drizzle of extra-virgin olive oil in a deep pan. Add the ginger and tomato and a splash of water. Season with salt and pepper and cook for about 15 minutes over medium-low heat.
Add the chicken with its liquid, the cilantro, the curry and the cream, and simmer everything together for another 20 minutes.
Serve with basmati rice.
Slice the chicken breast into small cubes.
In a bowl, combine the yogurt, lemon juice, garam masala, cumin, turmeric, garlic, pepper and salt. Add the chicken.
Marinate the mixture in the fridge overnight, if possible, in a tightly closed container.
Cook the chicken with the marinade in a pan with a drizzle of extra-virgin olive oil.
To prepare the sauce, brown the onion with a drizzle of extra-virgin olive oil in a deep pan. Add the ginger and tomato and a splash of water. Season with salt and pepper and cook for about 15 minutes over medium-low heat.
Add the chicken with its liquid, the cilantro, the curry and the cream, and simmer everything together for another 20 minutes.
Serve with basmati rice.
Total Time: 50
Serves: 4
