Pea Chicken Tikka Masala

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Pea Chicken Tikka Masala | Rachel Green

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Pea Chicken Tikka Masala

Serves 4
Ingredients

4 chicken breasts, skinless and boneless
2 tbsp low-fat natural yoghurt
4 tbsp tandoori paste
3 tbsp vegetable oil
1 cinnamon stick
6 cardamom pods
1 large onion, peeled and finely chopped
3cm piece of ginger, peeled and grated
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ fresh red chilli, deseeded
2 x 400g cans chopped tomatoes
1 tbsp tomato puree
150ml chicken stock
2 tsp garam masala
½ lemon, juice
250g frozen peas
Sea salt and black pepper
Handful chopped coriander, to garnish
4tbsp low-fat natural yoghurt, to serve

Cut the chicken into chunks and mix with the yoghurt and tandoori paste, leave to marinate for a couple of hours, stirring occasionally.

Heat the oil in a deep pan, when hot, add the cinnamon, cardamom and onion, fry gently for 5 minutes until the onions are soft and beginning to turn brown, add the ginger, garlic, cumin, coriander, chilli and turmeric and cook for 1 minute.

Once the spices have cooked, add the chicken with marinade, fry for 4 minutes then add the chopped tomatoes, tomato puree, chicken stock, garam masala, lemon juice and peas. Stir well and season with sea salt and black pepper. Simmer on a low heat for about 10 minutes or until the chicken is cooked.

Serve with rice or naan bread and garnish with freshly chopped coriander and a dollop of natural yoghurt.

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