Chicken Tikka Masala
ingredients:
4 boneless skinless chicken breasts, diced into 2.5 cm cubes
1 teaspoon chili flakes
2 cloves of garlic, mashed
3 tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon garam masala
2 teaspoons tomato puree
3 sprigs fresh coriander, finely chopped
1 onion, peeled and sliced into small pieces
1 teaspoon cinnamon
3 teaspoons ground coriander
1 teaspoon turmeric
½ green pepper, sliced
1 cup tomato sauce
½ cup yogurt
2 tablespoons heavy cream
3 sprigs fresh coriander, finely chopped
directions:
1- In a large bowl, make the marinade by mixing together the first seven ingredients. Add the chicken pieces, coat them with the marinade, cover and place in the fridge for 2 hours, or preferably overnight.
2- In a wide saucepan, fry the spices in a little vegetable oil for one minute. When they begin to sizzle, add the onions and green peppers and sautee for 2 minutes.
3- Add chicken pieces and cook on medium-low heat for 10 minutes. Add the tomato sauce and yogurt and simmer for another 10 minutes. Just before serving, stir through the heavy cream and fresh coriander leaves. Serve with basmati rice.
source: www.jamieoliver.com