Madhur Jaffrey Chicken Tikka Masala Recipe Re

Low Fat Chicken Tikka Masala THE CURRY GUY

WEBDec 19, 2018 · Heat the oil in a balti pan or frying pan over medium high heat. When hot, add the garlic and ginger paste and allow to sizzle for …

Rating: 4.2/5(16)
1. Heat the oil in a balti pan or frying pan over medium high heat. When hot, add the garlic and ginger paste and allow to sizzle for about 30 seconds. Then add the ground almonds and fry for a further 20 seconds while stirring constantly. The pan will look quite dry as the almonds soak up the oil. Add the rest of the spices, stir and then add the tomato purée and the base sauce.
2. Turn the heat up to high and allow the sauce to come to a rolling simmer. Stir in the tandoori chicken and cook for a further few minutes until the meat is heated through. If using raw chicken, it will need about five minutes simmering in the sauce to cook through.
3. Once the meat is heated/cooked through, lower the heat to medium-high and stir in the yoghurt one tablespoon at a time. If using food colouring, stir it in and then squeeze in the lemon juice and add the chopped coriander.
4. To finish, add the methi leaves by rubbing them between your fingers. This helps bring out their flavour. Top with the garam masala and season with salt to taste.

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