Chicken Tikka Masala with Vegetables

Name: Chicken Tikka Masala with Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 600 grams chicken thigh fillets (cut into small pieces); 1/2 cup Greek yoghurt (unsweetened); 4 cloves garlic (crushed); 1 tsp fresh ginger (finely grated); 1 tsp ground coriander; 1 tsp garam masala; 1 tsp turmeric (ground); 1/2 tsp salt; black pepper; 2 tbsp lemon juice; 3-4 tbsp ghee (or vegetable oil); 2 cups vegetables of choice (cauliflower, frozen peas and carrot (or add your favourites from the list above)); 2 garlic cloves (crushed); 6 tsp ground cumin; 6 tsp ground paprika; 1/2-1 tsp salt (or to taste); pepper; 3 cups canned tomatoes (diced (around 600 grams)); 1 1/2 cups thickened cream (375ml. You can use low fat cream if preferred.); chilli powder (optional) (to taste); steamed basmati or white rice; roti or naan bread; lemon or lime wedges

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www.thecookingcollective.com.au

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Cost: $13.01 /serving

Author : Andrea Geddes

chicken tikka masala

Instructions

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Step 1

Place the yoghurt and other marinade ingredients into a small bowl and stir. Add the chicken pieces and cover. Place in the refrigerator for at least 10 minutes while you prepare the other ingredients. (Overnight or 1-2 hours is ideal, where possible).

Step 2

Heat a barbeque grill or large pan/wok until smoking hot. Add 2 tbs of the ghee or oil (if using a pan, omit for BBQ) and grill the chicken on all sides until slightly charred and cooked through. You may have to do this in batches to prevent the marinade from stewing the chicken. Remove the chicken from the pan and place on a plate to rest.

Step 3

In the same wok or frying pan, heat the remaining ghee or oil over medium heat. Add the vegetables, garlic, cumin, paprika, salt, pepper (and chilli powder if desired) and stir for 1-2 minutes, until fragrant.

Step 4

Stir in the tomatoes and cream. Bring to a simmer and reduce the heat. Cook over medium-low heat for ten minutes, stirring until the sauce has reduced and thickened. **Don't cook on high heat or the sauce may split.

Step 5

Add the cooked chicken through the thickened sauce and stir to combine. Simmer for a further 1-2 minutes.

Step 6

Serve immediately over steamed rice with naan or roti bread and lemon or lime wedges. Enjoy!

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