Low-fat chicken tikka masalaby Gail Moffat |
| Preperation time: 2 hours Cooking time: 40 mins Serves: 4 |
| Recipe Ingredients |
| 4 skinless chicken breasts, cut into bite-size
pieces; 2 tsp garam masala; 2 tbsp tomato ketchup; 2 tbsp tomato puree; 3 tbsp medium curry paste; 1 tbsp tandoori spice blend powder; 1 onion, finely chopped; juice of 1/2 a lemon; 100ml greek style yogurt; 150ml water; fresh coriander to garnish; rice to serve |
| Recipe Method |
| In a bowl mix together the tandoori powder,
lemon juice and yogurt. Add the chicken pieces and stir until
coated. Cover and put in the fridge for 2 hours. In a large pan gently heat the onion and curry paste for about 2 minutes, stirring continiously. Add the chicken, water, tomato puree and ketchup. Mix well and bring to the boil. Simmer gently for 25 minutes. Add the garam masala and cook for a further 10 minutes. Serve with rice and coriander sprinkled on as a garnish. |
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