Sophie Michell cooks chicken tikka masala with Tefal Actifry Recipe Video
Chicken Tikka Masala is an Anglo-Indian invention and is one of the U.K’s favourite dishes. We all know that ordering takeaway food can be very bad for your waistline and pocket, so with this recipe you can really have a authentic, quick version at home, with much less calories.
Summary
Difficulty LevelEasyHealth IndexHealthy++
Ingredients
| 4 skinless chicken breasts, chopped into 3-4cm pieces. | ||
| Masala paste | 2 Tablespoon (Serves 4) | |
| 2 tbsp live yoghurt | ||
| Masala paste | 1 Tablespoon (Sauce) | |
| 2 cardamom pods | ||
| Ginger | 1 Teaspoon (Sauce) | |
| Garlic | 2 Clove (5gm) (Sauce) | |
| Onion | 1 , finely sliced (Sauce) | |
| Stock | 200 Milliliter (Sauce) | |
| 200ml tomato passata | ||
| 3 tbsp of 2% fat Greek yoghurt | ||
| Fresh chopped coriander | ||
| Tikka masala spice mix | ||
| 2 tsp g. cumin | ||
| Turmeric | 1 Teaspoon (Sauce) | |
| 1 tsp g. cinnamon | ||
| Chilli powder | 2 Teaspoon (Sauce) | |
| Smoked paprika | 1/2 Teaspoon (Sauce) | |
| Garam masala | 2 Teaspoon (Sauce) | |
| Coriander | 2 Teaspoon (Sauce) | |
| Water | 1 Tablespoon (Sauce) | |
Directions
METHOD.
Firstly mix all the chicken pieces, yogurt and spices together and marinate for 1 hour.
Peel and cut the onion in half, slice and add to the ActiFry. Finely chop the garlic and ginger and also add to the ActiFry along with the spice mix, cardomom pods and oil. Set the timer for 30 minutes.
Cook for 5 minutes, stir well with a spatula and then add the chicken pieces, stock, passata and seasoning. Stir again to evenly distribute and continue cooking.
When the time is up, add the chopped coriander and the Greek yoghurt, stir well, check seasoning and serve. You can’t add the Greek yoghurt earlier, as it is low fat and will split if left on the heat too long. Serve with pilau rice and chutney.
*A quick tip for the rice is to cook it with a cinnamon stick and bay leaf, then add a pinch of Saffron towards the end, then stir well.
Firstly mix all the chicken pieces, yogurt and spices together and marinate for 1 hour.
Peel and cut the onion in half, slice and add to the ActiFry. Finely chop the garlic and ginger and also add to the ActiFry along with the spice mix, cardomom pods and oil. Set the timer for 30 minutes.
Cook for 5 minutes, stir well with a spatula and then add the chicken pieces, stock, passata and seasoning. Stir again to evenly distribute and continue cooking.
When the time is up, add the chopped coriander and the Greek yoghurt, stir well, check seasoning and serve. You can’t add the Greek yoghurt earlier, as it is low fat and will split if left on the heat too long. Serve with pilau rice and chutney.
*A quick tip for the rice is to cook it with a cinnamon stick and bay leaf, then add a pinch of Saffron towards the end, then stir well.
Chef
