Name: Chicken Tikka Masala
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Chicken marinade:; 800g chicken breast(s) , cut into chunks; 250ml LANCEWOOD® Double Cream Plain Yoghurt; 4cm piece ginger , grated; 15ml Masala powder; 5ml turmeric; 5ml ground cumin; 5ml salt; 2ml cayenne pepper; 30ml oil; Sauce:; 30ml butter; 2medium onion(s) , finely chopped; 3garlic clove(s) , crushed; 4cm piece ginger , grated; 30ml sugar; 10ml Masala powder; 10ml ground cumin; 5ml turmeric; 5ml ground coriander; 5ml salt; 2ml cinnamon; 410g canned tomato purée; 250ml LANCEWOOD® Sour Cream or 250 LANCEWOOD® Cultured Cream; 60ml water (if necessary); To serve:; 2naan breads; 500ml basmati rice , cooked; 60ml fresh coriander , chopped; LANCEWOOD® Sour Cream or LANCEWOOD® Cultured Cream

6 Serves/Makes

Cooking Time: < 30 min

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

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

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

Sauce:
1. 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.

2. 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.

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

4. 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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