Ingredients
1 large boneless skinless halal chicken breast, cut into bite size pieces
1 tsp of lemon/lime juice
1 tsp coriander and cumin powder
1 tsp of ginger and garlic crushed (almost pureed)
2.5 cm/1 inch fresh ginger
Sprig of fresh coriander leaves
1 mug of tilda basmati rice
1-2 mugs of boiling water
Handful fresh coriander leaves
Directions
2.
1. Mix together the marinade ingredients, coat the chicken pieces and leave overnight.
3.
2. Chop the onion and tomato and crush the garlic and ginger.
4.
3. In a large wide pan, heat the oil and fry the onion over a medium heat until brown.
5.
4. Cook the rice in a pan of boiling water, stirring in butter for 20 minutes.
6.
5. Add the ginger and garlic to the onion pan and sauté then add the spices and cook for 30 seconds.
7.
6. Stir in the tomato puree and simmer for 1-2 minutes.
8.
7. Add the marinated chicken, stir in and cook for 10 15 minutes at medium heat with lid on.
9.
8. Add the cream and gently stir the chicken for 3-5 minutes
10.
9. To make the raita, deseed and chop the cucumber and mix in a bowl with the yoghurt and mint sauce
11.
10. Serve the chicken tikka masala in the middle of the plate, spoon rice around it. Garnish with coriander leaves, finely chopped tomato and a slice of fresh lime and a dollop of the yoghurt dip.
Charlotte Restaurants
