Here’s another one of those recipes that I had on my abandoned blog. It was when I wrote this post (I don’t know, maybe six months ago?) that Hubby got the name Mr. Persickety. I believed I titled the post something like “Dinner for the Most Pesnickety of Husbands”, and ever since, I have been using “Mr. Persnickety” as one of the ways that I refer to my Hubby on this blog.
- Groundnut oil
- 1 large onion, peeled
- 2 fresh green chillies
- 1″ piece of ginger, peeled
- 3 garlic cloves, peeled
- ½ tsp red chilli powder
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tbsp soft brown sugar
- 1 tbsp tomato puree
- 400g tinned chopped tomatoes
- 4 boneless chicken breasts (approx 150g each), cubed
- 10 dried curry leaves
- 4-6 tbsp natural yoghurt
- Handful of fresh coriander leaves, chopped
1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.
3. Transfer the sauce to a food processor and blend until smooth.
4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.
5. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.
I like to serve this with plain white basmati rice.
Hi Heavenly Housewife,
Just wanted you to know that I tried this recipe on your recommendation and blogged about it. Check out the post here.
http://www.breadandsniffit.com/2010/08/heavenly-chicken-tikka-masala.html
I Love the website! And will definitely be back for me.