Pea and chicken Tikka MasalaPosted on: 13 October 2017 by Eloise Craven-Todd
Packed with Vitamin C, add a touch of green to your Friday night curry for an extra nutritional kick.
- 4 chicken breasts, skinless and boneless
- 2 tbsp natural yoghurt
- 4 tbsp tandoori paste
- 3 tbsp vegetable oil
- 1 cinnamon stick
- 6 cardamom pods
- 1 large onion, peeled and finely chopped
- 3cm piece of ginger, peeled and grated
- 2 garlic cloves, peeled and crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- Half tsp turmeric
- Half a fresh red chilli, deseeded
- 2 x 400g cans chopped tomatoes
- 1 tbsp tomato puree
- 150ml chicken stock
- 2 tsp garam masala
- Half a lemon, juice
- 250g frozen peas
- Sea salt and black pepper
- Handful chopped coriander, to garnish
- Natural yoghurt, to serve
- Cut the chicken into chunks and mix with the yoghurt and tandoori paste, leave to marinate for a couple of hours, stirring occasionally.
- Heat the oil in a deep pan, when hot, add the cinnamon, cardamom and onion, fry gently for 5 minutes until the onions are soft and beginning to turn brown, add the ginger, garlic, cumin, coriander, chilli and turmeric and cook for 1 minute.
- Once the spices have cooked, add the chicken with marinade, fry for 4 minutes then add the chopped tomatoes, tomato puree, chicken stock, garam masala, lemon juice and peas. Stir well and season with sea salt and black pepper. Simmer on a low heat for about 10 minutes or until the chicken is cooked.
- Serve with rice or naan bread and garnish with freshly chopped coriander and a generous spoonful of natural yoghurt.
For more recipe ideas, visit Yes Peas!
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