Indian Chicken Tikka Masala
1. Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
2. Heat oil in a large frying pan over medium heat. Add onion and fry until soft,
3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute
more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together.
Season with salt and pepper. Remove pan from heat.
3. Mix water and flour together in a bowl. Stir into the chicken
mixture in the frying pan. Return pan to the heat and bring to a boil,
stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until
thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.
chef: Gordon Ramsay
1 (14.5 ounce) can chopped tomatoes
4 tablespoons plain yogurt
2 cloves garlic, roughly chopped
1 (1 inch) piece ginger, coarsely chopped
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons masala curry paste
4 skinless, boneless chicken breasts
salt and black pepper
¼ cup water
1 tablespoon all-purpose flour
3 tablespoons chopped fresh cilantro
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings Per Recipe: 4
Dietary Fiber: 11g
Saturated Fat: 2.2g