Top Blog Recipes

22 Feb 2017

BIG GIRLS DIET CHICKEN TIKKA MASALA

WINNER WINNER DINNER
This is super fast, super fresh and a really good for you version with honest natural ingredients that your families health will love you back for, it feels like a naughty indulgent meal but it really is not.  Serve with fluffy rice and a fresh full fat plain yogurt.

Prep time 5 minutes / Marinating time 1hr-24hrs / Cooking time 20 minutes


I know this looks like a lot of ingredients and work BUT it really is NOT, a lot of the ingredients are in both the marinade and sauce so time halved there and the dish really does come together very fast so this with a cooking time zone in mind can be on the table within 20 minutes, minus the marinating part.

Ingredients
(serves 4)

Marinade
6 chicken breasts 1" chunks
1 green or red pepper in 1" squares
1 onion chopped 1" squares
(2 skewers per person)
3 preserved lemons crushed
2 tbsp course grated ginger
2 cloves garlic grated
1 tsp ground turmeric
1 tsp sweet paprika
1 tsp ground cumin
1/2 tsp ground coriander seeds
1 tsp garam masala
1/2 tsp ground cloves
1 red chilli finely diced
1 tbsp dried red chillies 
8 tbsp generous full fat yogurt
1 glug olive oil
1 large coffee mug rice rinsed
2 large coffee mugs water

Masala Sauce
1 tbsp coconut oil
1 large onion finely chopped
3 garlic cloves finely chopped
1 tsp ground coriander seeds
1 tsp turmeric powder
1 tsp sweet paprika
4 tbsp ground almonds toasted
2 cans organic coconut milk
2 cans whole plum tomatoes
1 flat tsp sea salt
1/2 bunch coriander leaves and stalks separately chopped
4 tbsp full fat organic yogurt
2 fresh red chillies finely sliced

First in a dry frying pan place the turmeric, paprika, cumin, coriander seeds and cloves and gentle heat for one minute, remove from the pan and place in a large bowl along with the fresh and dried chillies, yogurt, crushed lemons, garlic, ginger and chicken, mix well coating all the chicken, pop in the fridge for at least one hour to marinate, I often do this the day before one for a better flavour in the chicken as the longer you marinated the better but also it makes for a speedy supper the next day.

Meanwhile make the masala.  Place the coconut oil in a skillet or frying pan, add the onion and garlic and gently soften for around 5 minutes.  Add the coriander stalks, ground coriander seeds, turmeric, paprika and toasted ground almonds and cook for a further minute, add the tomatoes and cook out for 5 minutes then add the coconut milk and bring to a gentle simmer, take off the heat taste and season with sea salt.

Take the marinated chicken and pierce on to your wooden skewers alternatively with a square of green or red pepper and onion, repeat until you have 8 skewers.  Drizzle the skewers with a glug of olive oil.

At this point put your rice on to cook, place the rinsed rice in your saucepan along with the water, do not stir, pop on the lid and bring to a boil, reduce to a gentle simmer for 8 minutes, do not take the lid off at any point.  When the time is up just take the rice off the heat and leave untouched for a further 5 minutes while it finishes cooking and your chicken is just finishing.

Heat a griddle medium hot and place the skewers on and leave to char up slightly, cook each side for around 3-4 minutes, then take off the heat and allow to rest for 5 minutes while you bring the masala sauce back up to a simmer.

Serve the skewers on a generous bed of masala sauce with a side of rice and drizzle over a generous spoonful of yogurt, sprinkling of fresh coriander and fresh red chillies.


No comments:

Post a Comment