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Chicken tikka masala with chapatis and pilau rice
Fruit and vegetables
1½ tbsp
lemon juice
small handful
fresh coriander
leaves, roughly chopped
1 large
lemon
, juice only
25g/1oz fresh root
ginger
, grated
2
garlic
cloves, grated
1 large
onion
, finely sliced
2
garlic
cloves, grated
25g/1oz fresh root
ginger
, peeled and grated
½ tsp Kashmiri
chilli
powder
3 green
chillies
, slit open
Tins, packets and jars
315g/11oz
basmati rice
225g/8oz
chopped tomatoes
, tinned or fresh
Cooking ingredients
250g/9oz
chapati flour
(or half wholemeal, half plain flour), plus extra for dusting
½ tsp
salt
2 tbsp melted ghee, butter or
vegetable oil
, plus extra for brushing
2 tsp
cumin
seeds
1½ tsp
coriander seeds
12 green
cardamom
pods, seeds removed and crushed
2 tsp mild
paprika
1 tsp Kashmiri
chilli powder
1 tsp
turmeric
1 tsp
salt
1 tsp
vegetable oil
2
cloves
3cm
cinnamon
stick
1 green
cardamom
pod, crushed
¼ tsp
salt
1 tsp freshly toasted
cumin
seeds, ground
1½ tsp freshly toasted
coriander seeds
, ground
1 tsp
garam masala
½ tsp mild
paprika
1 tbsp
tomato purée
1 tbsp
ground almonds
½ tsp
salt
1 tsp
sugar
Dairy, eggs and chilled
25g/1oz ghee or
clarified butter
, melted
150ml/¼ pt plain
yoghurt
3 tbsp ghee,
clarified butter
or vegetable oil
120ml/4fl oz
double cream
Meat, fish and poultry
750g/1lb 10oz
chicken breasts
, boneless, skin removed
Back to recipe
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