Recipe for Creamy Chicken Tikka Masala – serve with Poppadum
20ml (4 tsps) garam masala
5ml (1 tsp) salt
5ml (1 tsp) turmeric
125ml (½ cup) cake flour
4 chicken breast fillets
65ml (¼ cup) oil
4 cloves garlic, crushed
1 large onion, diced
45ml (3 tbsps) curry leaves
20ml (4 tsps) minced fresh ginger
1 can (410g) All Gold Diced Tomatoes (Indian Style)
90ml (1/3 cup) fresh cream
125ml (½ cup) chopped fresh coriander for garnish
In a small bowl, mix together garam masala, salt, turmeric and flour. Brush chicken with ½ of the spice mixture. Reserve remaining spice mix.
Heat half the oil in a large frying pan, fry chicken breast fillets until browned, 1 to 2 minutes per side. Transfer to a plate. Heat remaining oil in another frying pan, sauté garlic, onion, curry leaves and ginger until soft.
Add the reserved spice mix; cook, stirring, until fragrant for about 1 minute. Add All Gold Diced Tomatoes, bring to a simmer, cook stirring often, until thickened about 5 minutes.
Stir in cream, add chicken and any accumulated juices to the pan, simmer gently until the chicken is cooked through about 10 minutes.
Serve with Naan bread and plain yoghurt. Garnish with curry leaves and Poppadum if desired.