rying pan or wok, cook chicken in batches until browned all
In a slow cooker, combine chicken, tomatoes, onions and tikka masala paste. Cook on high for 4 hours. Season to taste.
Serve drizzled with heavy cream and topped with cilantro.
Mix the tikka masala curry paste with half of
Heat oil in a large skillet, while oil heats, thinly slice both the green and yellow onions.
Add to the pan and stir fry until light golden brown.
Add ground chicken, pullao biryani malala and chicken tikka masala to the skillet and stir fry for around 10 minutes until the chicken is cooked through.
Pour into serving plate and top with diced tomato and ginger. Enjoy!
For the chicken tikka marinade:
1. Whisk the
or the garam masala. The sauce can
few minutes!
Clean chicken and cut into small pieces
Spray the chicken with fry light, season and
minutes.
Add the tikka masala curry paste and stir in
ender. Pour in Patak's Tikka Masala Sauce; stirring to mix well
Heat coconut oil in a large pot over medium-high heat.
Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
Stir in coconut milk and warm through. Serve immediately.
cayenne, black pepper, ginger, and chicken in a large bowl.
Heat oil in a large frying pan over high heat. Saute onion and garlic for 3-4 mins, until tender. Add tikka masala sauce. Cook, stirring, for 1-2 mins, until fragrant. Add fish and beans. Simmer, covered, for 8-10 mins, or until fish is cooked through.
Serve with rice and yogurt.
In a small bowl, combine red onion, cucumber and olive oil. Season. Set aside.
Mix together yogurt and mint. Season. Spread over naan then top with cucumber and onion mixture. Arrange chicken tikka over top.
Slice naan in 1/2 and carefully transfer to 4 serving plates. Garnish with fresh cilantro.
CHICKEN RECIPE: In a large bowl,
ragrant. Stir in drained tomatoes, chicken broth and salt. Bring to
For a double recipe.
Sauce.
Medium dice
Combine chicken with oil and tikka masala paste in a large bowl. Set aside to marinate.
Meanwhile, for the raita, combine coconut, yogurt, and lime peel and juice in a medium bowl. Season to taste.
Cook chicken in a heated oiled large skillet on medium-high heat, about 3 mins each side or until cooked through.
Serve chicken on steamed rice, topped with raita.
Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and
Stir chicken, tomato sauce, yogurt, jalapeno pepper, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt together in a slow cooker.
Cook on Low for 6 to 8 hours. Stir cream, cilantro, and lemon juice into chicken mixture during the last 30 minutes of cooking.