Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture

Chicken Tikka Masala

Chicken Tikka Masala

Ingredients

  • 4 skinless, boneless chicken breasts
  • 4 tbsp tandoori paste
  • 2 tbsp natural yoghurt
  • 3 tbsp Kerrymaid Original Spread
  • 1 cinnamon stick
  • 8 cardamom pods
  • 1 large onion, finely chopped
  • 3cm/1¼in piece of fresh ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½-1 tsp cayenne pepper
  • 1x200g can chopped tomatoes
  • 150ml/5fl oz chicken stock
  • 1½ tsp garam masala
  • ½ lemon, juice only
  • 4 tbsp Kerrymaid Whipping Cream
  • ½ tsp salt

Method

  1. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally.
  2. Heat the Kerrymaid original in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.
  3. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes. Serve straight away with rice or naan bread.
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Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture