Recipes for you

chickenTikkaMasala
Chicken Tikka Masala
Serves 4
Prep Time:
Not supplied
Cooking Time:
20 min
tin-indian
Ingredients

20ml (4 tsps) garam masala

5ml (1 tsp) salt

5ml (1 tsp) turmeric

125ml (½ cup) cake flour

4 chicken breast fillets

65ml (¼ cup) oil

4 cloves garlic, crushed

1 large onion, diced

45ml (3 tbsps) curry leaves

20ml (4 tsps) minced fresh ginger

1 can (410g) All Gold Diced Tomatoes (Indian Style)

90ml (1/3 cup) fresh cream

125ml (½ cup) chopped fresh coriander for garnish

Preparation Method

1. In a small bowl, mix together garam masala, salt, turmeric and flour. Brush chicken with ½ of the spice mixture. Reserve remaining spice mix.
2. Heat half the oil in a large frying pan, fry chicken breast fillets until browned, 1 to 2 minutes per side. Transfer to a plate. Heat remaining oil in another frying pan, sauté garlic, onion, curry leaves and ginger until soft.
3. Add the reserved spice mix; cook, stirring, until fragrant for about 1 minute. Add All Gold Diced Tomatoes, bring to a simmer, and cook, stirring often, until thickened, about 5 minutes.
4. Stir in cream, add chicken and any accumulated juices to the pan, simmer gently until the chicken is cooked through about 10 minutes.

Serve with Naan bread and plain yoghurt. Garnish with curry leaves and Poppadum if desired.

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chickenTikkaMasala
Chicken Tikka Masala
Serves 4
Prep Time:
Not supplied
Cooking Time:
20 min
tin-indian
Ingredients

20ml (4 tsps) garam masala

5ml (1 tsp) salt

5ml (1 tsp) turmeric

125ml (½ cup) cake flour

4 chicken breast fillets

65ml (¼ cup) oil

4 cloves garlic, crushed

1 large onion, diced

45ml (3 tbsps) curry leaves

20ml (4 tsps) minced fresh ginger

1 can (410g) All Gold Diced Tomatoes (Indian Style)

90ml (1/3 cup) fresh cream

125ml (½ cup) chopped fresh coriander for garnish

Preparation Method

1. In a small bowl, mix together garam masala, salt, turmeric and flour. Brush chicken with ½ of the spice mixture. Reserve remaining spice mix.
2. Heat half the oil in a large frying pan, fry chicken breast fillets until browned, 1 to 2 minutes per side. Transfer to a plate. Heat remaining oil in another frying pan, sauté garlic, onion, curry leaves and ginger until soft.
3. Add the reserved spice mix; cook, stirring, until fragrant for about 1 minute. Add All Gold Diced Tomatoes, bring to a simmer, and cook, stirring often, until thickened, about 5 minutes.
4. Stir in cream, add chicken and any accumulated juices to the pan, simmer gently until the chicken is cooked through about 10 minutes.

Serve with Naan bread and plain yoghurt. Garnish with curry leaves and Poppadum if desired.
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