Chicken tikka masala with cumin rice and Bombay potatoes

Ingredients

  • 50 ml plain yogurt
  • 4 tsp ginger- garlic paste
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 900 g chicken breast fillets, cut into bite-sized cubes
  • sunflower oil
  • 150 ml tomato purée
  • + 17 more ingredients
    • salt
    • 3 tsp butter
    • 100 ml double cream
    • sugar
    • 1 pinches dried fenugreek leaves, (optional)
    • 300 g potatoes, peeled and cubed
    • 1 tbsp sunflower oil
    • ½ tsp mustard seeds
    • ¼ tsp chilli powder
    • 1 pinches asafoetida
    • 2 fresh green chillies, finely minced
    • 1 tsp ginger- garlic paste
    • 1 tsp turmeric
    • 1 handfuls coriander leaves, chopped
    • 1 tbsp sunflower oil
    • 1 tsp cumin seeds
    • 300 g basmati rice, washed and drained

1. To begin the chicken tikka masala: put the yogurt in a mixing bowl and stir in 2 teaspoons of the ginger-garlic paste, 1 teaspoon garam masala and 1/2 teaspoon turmeric. Add the chicken, stir and leave to marinate in the refrigerator overnight or for at least a couple of hours. 2. About an hou...

View full recipe at SpringPad

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