Chicken Tikka Masala

Serves 4

INGREDIENTS:

• 4 Chicken breasts - diced

Marinade

• 4 tbsp low fat plain yoghurt
  
• 2 tbsp lemon juice
  
• 2 tbsp tandoori curry paste

Masala sauce

• 1 tbsp oil
  
• 2 onions – chopped
  
• 3 garlic cloves – crushed
  
• 1 inch piece fresh root ginger, grated
  
• 2 tsp medium strength curry powder
  
• 1 tsp mild chilli powder
  
• 2 tbsp tomato puree
  
• 2 tbsp lemon juice
  
• 2 x 400g tin of tomatoes
  
• 2 tbsp half fat crème fraiche

EQUIPMENT:

• Chopping board
• Sharp knives
• Tablespoon
• Teaspoon
• Pyrex dish
• Wooden spoon
• Wok or non stick lidded frying pan
• Measuring jug
• Grater
• Garlic crusher

METHOD:

• Pre-heat oven to 220°C/425°F or gas marked 7
• Mix together the marinade ingredients.
• Put the chicken breast pieces into a dish
• Pour the marinade and mix well
• Cover the dish and put in the fridge for at least 20 minutes
• Heat the oil in a  large frying pan or wok and add the onions and fry until soft
• Add all the sauce ingredients except for the crème fraiche, together with 200ml (6 fl oz) water and heat gently until simmering, then cover and cook for about 20 minutes
• Put the marinated chicken on a baking tray and place in oven for 15-20 minutes
• Allow sauce to cool, add crème fraiche and stir, check chicken pieces are cooked then add to sauce
• If desired garnish with fresh coriander and serve with rice