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Lancewood Chicken Tikka Masala
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Lancewood Chicken Tikka Masala

Ingredients

Chicken marinade:

800 g chicken breast(s) , cut into chunks
250 ml LANCEWOOD® Double Cream Plain Yoghurt
4 cm piece ginger , grated
15 ml Masala powder
5 ml turmeric
5 ml ground cumin
5 ml salt
2 ml cayenne pepper
30 ml oil

Sauce:

30 ml butter
2 medium onion(s) , finely chopped
3 garlic clove(s) , crushed
4 cm piece ginger , grated
30 ml sugar
10 ml Masala powder
10 ml ground cumin
5 ml turmeric
5 ml ground coriander
5 ml salt
2 ml cinnamon
410 g canned tomato purée
250 ml LANCEWOOD® Sour Cream  or 250 LANCEWOOD® Cultured Cream
60 ml water  (if necessary)

To serve:

2 naan breads
500 ml basmati rice , cooked
60 ml fresh coriander , chopped
LANCEWOOD® Sour Cream  or LANCEWOOD® Cultured Cream

Method

Chicken marinade:
Combine all the ingredients except the oil for the marinade.

Add the chicken, mix to coat and marinade for at least 2 hours but preferably overnight.

Heat the oil and fry the chicken in batches until browned all over. Set aside.

Sauce:
In the same pan, heat the butter. Add the onions and fry until soft and golden. Add the garlic and ginger and fry for 1 minute.

Add the sugar, Masala, cumin, turmeric, coriander, salt and cinnamon. Add the pureed tomatoes and simmer over low heat until the mixture darkens and thickens.

Add the sour cream or cultured cream and the chicken and cook for 10 minutes over low heat.

Add a little bit of water if the sauce becomes too thick.

To serve:

Serve with naan bread, basmati rice, chopped coriander and a dollop of LANCEWOOD® Sour Cream or Cultured Cream.

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