Chicken Tikka Masala

Sophie Michell cooks chicken tikka masala with Tefal Actifry

by radiolynx

TAGS : radiolynx cooking video video recipes video recipe tumeric coriander yoghurt chicken

Main ingredient : Poultry

Second ingredient :

Course : Main course

Occasion : Every day

Dish : Spices

Origin : Fusion food

Difficulty : Easy

Recipe for : 4 persons

Preparation : + than 30 min

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Ingredients :

4 skinless chicken breasts, chopped into 3-4cm pieces.
2 tbsp tikka masala paste (see mix below)
2 tbsp live yoghurt

Sauce
1 tbsp tikka masala paste (either make your own, see below, or use shop bought)
2 cardamom pods
1 tsp fresh ginger
2 cloves of garlic
1 onion, finely sliced
200ml stock
200ml tomato passata
3 tbsp of 2% fat Greek yoghurt
Fresh chopped coriander

Tikka masala spice mix
2 tsp g. cumin
1 tsp turmeric
1 tsp g. cinnamon
1-2 tsp chilli powder (depending on how spicy you like it)
1/2 tsp smoked paprika
2 tsp garam masala
2 tsp g coriander
1 tbsp water

Execution :

Firstly mix all the chicken pieces, yogurt and spices together and marinate for 1 hour.

Peel and cut the onion in half, slice and add to the ActiFry. Finely chop the garlic and ginger and also add to the ActiFry along with the spice mix, cardomom pods and oil. Set the timer for 30 minutes.

Cook for 5 minutes, stir well with a spatula and then add the chicken pieces, stock, passata and seasoning. Stir again to evenly distribute and continue cooking.

When the time is up, add the chopped coriander and the Greek yoghurt, stir well, check seasoning and serve. You can’t add the Greek yoghurt earlier, as it is low fat and will split if left on the heat too long. Serve with pilau rice and chutney.

*A quick tip for the rice is to cook it with a cinnamon stick and bay leaf, then add a pinch of Saffron towards the end, then stir well.