Chicken Tikka Masala

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Chicken Tikka Masala

Chicken Tikka Masala is an Indian classic that has fans all over the world. Our take on this recipe leaves out the chilli, giving you to freedom to make it as mild or as spicy as your tongue desires! Prepare the common ingredients below and cook it all using a Panasonic Microwave. Keep it simple with some fluffy basmati rice cooked in a Panasonic Rice Cooker as the perfect accompaniment.

Equipment

  • Dish: 3 litre large casserole dish
  • Oven Accessory: base of oven

Ingredients

  • 5 ml oil
  • 15 g butter
  • 1 large onion sliced
  • 3 tbsp tikka masala paste
  • 4 boneless skinless chicken breasts cut into 2 ½ cm cubes
  • 1 red pepper deseeded and cut into chunks
  • 1x400 g can chopped tomatoes
  • 2 tbsp tomato puree
  • 150 ml coconut cream

Instructions

  • Place the oil, butter and onion and in a large casserole dish. Place on the base of the oven and cook on MEDIUM MICROWAVE for 3 mins.
  • Add the paste and cook on MEDIUM MICROWAVE for a further 3 mins.
  • Add the chicken and stir well to coat. Add the pepper, tomatoes and tomato puree.
  • Cover and cook on CONVECTION 160ºC + MEDIUM MICROWAVE for 20 – 30 mins or until the chicken is cooked. Stir occasionally.
  • Remove the lid and add the coconut cream. Cook on MEDIUM MICROWAVE for 3 mins to warm through. Season and serve with basmati rice and naan bread.
  • If the sauce is too thick add small amounts of water to thin down.