Support the brands that support Foodbank Australia. This homemade Tikka Masala recipe is made with Ardmona Diced Tomatoes.
Ingredients
3cm knob ginger, peeled
4 cloves garlic, peeled
1 small brown onion, peeled and roughly chopped
800g boneless, skinless chicken thighs, cut into 2cm cubes
1 1/2 tablespoons garam masala
1 teaspoon sea salt
3 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon cayenne pepper
400g tin Ardmona Diced Tomatoes
1 tablespoon brown sugar
1/3 cup water
1/2 cup Greek yoghurt
Cooked rice* and coriander, to serve
Method
In a small food processor, pulse the ginger and garlic until a coarse paste. Add the onion, pulse again until finely chopped
In a medium bowl, toss the chicken with 2 teaspoons of the garam masala, and a teaspoon of sea salt
Add 2 tablespoons of oil to a deep fry pan and warm over medium high heat. Cook chicken in batches, until lightly browned. Set aside
Heat the same pan with 1 tablespoon of oil, over medium high heat. Add the chopped onion mixture and fry, stirring until soft. Add the tomato paste, remaining garam masala, paprika and cayenne. Cook, stirring for 1 minute, then add the tomatoes. Season to taste. Add sugar and water
Cook until mixture is hot, reduce heat to simmer for 5-10 minutes. Add the chicken back into the pan and continue to simmer until the chicken is cooked
Remove from heat. Stir through the yoghurt, and serve with rice and coriander
