Make your own spicy chicken tikka masala with yoghurt raita
1/2 cucumber, diced
1 medium-sized tomato, diced
125 ml (1/2 C) plain yoghurt
salt and coarsely ground black pepper to taste
5 ml (1 t )chopped coriander leaves
4 chicken breast fillets, sliced thinly
65 ml (1/4 C) cake flour, seasoned with salt and pepper
sunflower oil for frying
2 garlic cloves, chopped
1 onion, chopped
10 ml (2 t) ginger root, finely grated
20 ml (4 t) garam masala
2.5 ml (1/2 t) salt
1 ml (1/4 t) ground turmeric
1 x 410 g can Rhodes Chopped & Peeled Tomatoes
30 ml (2 T) lemon juice
190 ml (3/4 C) plain yoghurt
to serve: chopped coriander leaves, basmati rice or Naan bread
To make the yoghurt raita, mix together the cucumber and the tomato in a small bowl.
Stir in the 125 ml (1/2 C) yoghurt and 5 ml (1 t) coriander until evenly combined.
Season to taste. Set aside.
Toss the chicken in the seasoned flour and fry in batches in a little oil until brown, setting the browned pieces aside.
To the pan, add a little more oil and fry the garlic, onion and ginger until soft then add the spices and fry a further minute. Add the Rhodes Tomatoes and lemon juice and simmer, stirring often, until thickened.
Add the 190 ml (3/4 C) yoghurt and season to taste. Now return the chicken to the saucepan and simmer for a few more minutes or until the chicken is cooked through.
Sprinkle with coriander leaves and serve with the yoghurt raita and basmati rice or naan bread.
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