Chicken Tikka Masala Recipe by Celeste
Chicken Tikka Masala Cooking Instructions 1 Mix the marinade ingredients in a shallow dish or large bowl. 2 Cut the chicken breasts into bite size pieces. 3 Mix the chicken pieces into the marinade, cover and refridgerate for 1-3 hours (or overnight) 4 When ready to cook, heat the oil in a large non stick pan. Add in the onions, garlic and ginger and cover and cook for 10 minutes, stirring occasionally. 5 Add the curry powder and cook, stirring for another 2 minutes. 6 Open the soup and pour it in (if using normal soup, you may just quarter fill the can with water, swill it around to get all the soup from around the sides and pour that in, but if it's concentrated soup, use a can and a half of water) 7 Cook for 5 minutes, then blend until smooth (being careful with hot liquids) 8 Heat the teaspoon of oil in a large pan (use the same one you used for the sauce, washed and dried, if you used a liquizer to blend your sauce) 9 On a medium high heat, fry the marinated chicken, stirring to prevent sticking, for 3 minutes. 10 Add the sauce back over the chicken and heat through until the chicken is thoroughly cooked (5-10 minutes, maybe longer...if, like me you are completely mad about getting chicken cooked right through! You may just need to add a little water to stop it drying out) 11 Serve with plain boiled rice, fragrant spiced rice or naan breads. 1 Mix the marinade ingredients in a shallow dish or large bowl. 1 Mix the marinade ingredients in a shallow dish or large bowl. 2 Cut the chicken breasts into bite size pieces. 2 Cut the chicken breasts into bite size pieces. 3 Mix the chicken pieces into the marinade, cover and refridgerate for 1-3 hours (or overnight) 3 Mix the chicken pieces into the marinade, cover and refridgerate for 1-3 hours (or overnight) 4 When ready to cook, heat the oil in a large non stick pan. Add in the onions, garlic and ginger and cover and cook for 10 minutes, stirring occasionally. 4 When ready to cook, heat the oil in a large non stick pan. Add in the onions, garlic and ginger and cover and cook for 10 minutes, stirring occasionally. 5 Add the curry powder and cook, stirring for another 2 minutes. 5 Add the curry powder and cook, stirring for another 2 minutes. 6 Open the soup and pour it in (if using normal soup, you may just quarter fill the can with water, swill it around to get all the soup from around the sides and pour that in, but if it's concentrated soup, use a can and a half of water) 6 Open the soup and pour it in (if using normal soup, you may just quarter fill the can with water, swill it around to get all the soup from around the sides and pour that in, but if it's concentrated soup, use a can and a half of water) 7 Cook for 5 minutes, then blend until smooth (being careful with hot liquids) 7 Cook for 5 minutes, then blend until smooth (being careful with hot liquids) 8 Heat the teaspoon of oil in a large pan (use the same one you used for the sauce, washed and dried, if you used a liquizer to blend your sauce) 8 Heat the teaspoon of oil in a large pan (use the same one you used for the sauce, washed and dried, if you used a liquizer to blend your sauce) 9 On a medium high heat, fry the marinated chicken, stirring to prevent sticking, for 3 minutes. 9 On a medium high heat, fry the marinated chicken, stirring to prevent sticking, for 3 minutes. 10 Add the sauce back over the chicken and heat through until the chicken is thoroughly cooked (5-10 minutes, maybe longer...if, like me you are completely mad about getting chicken cooked right through! You may just need to add a little water to stop it drying out) 10 Add the sauce back over the chicken and heat through until the chicken is thoroughly cooked (5-10 minutes, maybe longer...if, like me you are completely mad about getting chicken cooked right through! You may just need to add a little water to stop it drying out) 11 Serve with plain boiled rice, fragrant spiced rice or naan breads. 11 Serve with plain boiled rice, fragrant spiced rice or naan breads. 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