Cook Time: 35 minutes plus 3-12 hours marinate time
Serves: 4-5 people
Ingredients:
- 800g chicken thigh fillets cut into 1.5 inch pieces
- 2 Tablespoons greek yoghurt
- 1 x 410g can tomato puree
- 2 Tablespoons tomato paste
- 1 onion (pureed or VERY finely diced)
- 1 Tablespoon crushed garlic
- 1 Tablespoon crushed ginger
- 1 third teaspoon chilli powder
- 2.5 teaspoons sugar
- 150ml thickened cream
- 150ml water
- 1 small red and green capsicum cut into large slices.
- 1.5 teaspoons of Celina's Pantry Tikka Masala spice mix
Method:
- Marinade chicken in 1 teaspoon of Celina's Pantry Tikka masala spice mix for 30 minutes.
- Add yoghurt to chicken and marinate for at least 3 hours or overnight if possible.
- Heat a small amount of oil in a large saucepan or skillet over medium heat.
- Add chicken and cook over high heat until well sealed.
- Add onions, garlic and ginger and cook over medium heat until caramelised.
- Now add the remaining ingredients except for the capsicums along with salt to taste.
- Simmer uncovered over medium heat for 15 minutes.
- After 15 minutes add in capsicum and top up with a little more water if required. simmer for another 5 minutes.
- Taste for seasoning before serving. you may need to add a pinch of sugar, salt or chilli powder to suit your preference.