By Clara Kapelembe Bwali (@blackgarliczambia)
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons tikka masala spice mix
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 large tomatoes, chopped
- ½ cup heavy cream
- salt and pepper, to taste ½
- fresh cilantro, chopped, for garnish
Method
1. In a bowl, mix together the yoghurt and 1 tablespoon of tikka masala spice mix. Add the chicken pieces and coat well. Let it marinate for at least 30 minutes (or overnight for better flavour).
2. Heat olive oil in a pan over medium heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set it aside.
3. In the same pan, add the chopped onion, garlic, and ginger. Sauté until softened, about 3-5 minutes. Stir in the remaining 1 tablespoon of tikka masala spice mix and cook for another minute.
4. Add the chopped tomatoes to the pan and cook until they break down. Then, blend at medium speed.
5. Pour the sauce back into the pan, then stir in the double cream and season with salt and pepper. Let the sauce simmer for another 5 minutes, until it thickens.
6. Add the cooked chicken back to the pan, stir to coat with the sauce, and simmer for another 5-10 minutes.
7. Garnish with fresh coriander and serve with rice and naan.
