|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings||2|
|Ingredients||For the chicken tikka marinade/
2 pieces chicken breast cut into cubes
2 tablespoons tandoori/tikka paste
1 teaspoon chopped fresh mint
2 teaspoons ground fenugreek
10 0z greek or natural yoghurt
1 teaspoon red food colouring.
For the curry sauce/
2 meduim onions chopped small
2 cloves fresh garlic chopped small
1 inch piece root ginger,peeled & chopped small
2 teaspoons balti/curry paste
1 can plum tomatoes
1 teaspoon garam masala
2 tablespoons fresh coriander chopped small
1 green chile de-seeded chopped small
Half a cup cooking oil for the sauce and half a cup to fry the marinade
|Instructions||Assemble ingredients for the marinade,mix together in a glass container and marinade overnight
Heat oil in a wok, fry onions,garlic & ginger till softish on medium heat,add toms, curry paste,stir for a few minites,add chiles,lower heat & cook until oil starts to sepperate. Take off heat, let cool. Once cool, transfer to blender,blend to a smooth texture.
Heat oil in wok,add all the chicken pieces with half the marinade & cook until the chicken is done.Remove the chicken to a clean bowl.
Reheat the curry sauce,add the cooked chicken,stir in the garam masala,transfer to preheated balti dishes,sprinkle over the fresh coriander and serve with your favourite Indian bread.
|Notes||You can add precooked vegetables to the sauce after the chicken goes in.|
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