Classic Spiced Curry with Rice
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
- For the marinade
- 1 tsp Cumin
- 1 tsp Chili powder
- ½ tsp Garam Masala
- 1 tsp ground cilantro
- 1 tsp salt
- 4 skinless Chicken breasts (diced)
- 4 cloves garlic cloves (minced)
- 1 Red onion (diced)
- 1 ¼ inches fresh ginger
- ¾ cup plain Yogurt
- For the sauce
- ½ cup single cream
- 1 tsp tomato puree
- ½ tsp caster sugar
- 1 Tbsp lemon juice
- ¼ cup butter
- 1 Tbsp cilantro (finely chopped)
- salt
- peppers
- In addition
- 1 ¼ cups Basmati rice (cooked as per package instructions)
- cilantro (to garnish)
Preparation steps
1.
For the marinade: Toast the cumin seeds in a dry frying pan over a medium heat, then grind together with the chilli powder, garam masala, ground coriander, and salt.
2.
Toss in a mixing bowl with the chicken pieces until coated. Blitz together the garlic, onion and ginger in a food processor until smooth. Transfer to a mixing bowl and add seasoning and the yoghurt.
3.
Pour over the chicken, cover and chill for at least 60 minutes.
4.
After marinading, pre-heat the grill to hot and remove the chicken from the marinade, shaking off any excess.
5.
Grill the chicken, in batches if necessary, for 3-5 minutes, turning occasionally.
6.
Meanwhile, whisk together the tomato puree with 100ml of hot water. Stir in the cream, sugar, lemon juice, coriander and seasoning.
7.
Melt the butter in a large casserole dish over a medium-high heat and add the sauce, bringing it to a simmer. Add the cooked chicken when the sauce is hot and make sure it is thoroughly re-heated.
8.
Reheat the rice if necessary and serve in bowls with the chicken tikka massala on top, garnishing with a sprig of coriander to one side.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
