14 oz/400 g canned chopped tomatoes
1 1/4 cups low fat yogurt
8 pieces cooked tandoori chicken
fresh cilantro sprigs, to garnish
Tikka Masala
2 table spoon ghee or oil
1 large garlic clove, finely chopped
1 fresh red chili, seeded and chopped
2 teaspoon ground cumin
2 teaspoon ground paprika
1/2 teaspoon salt
pepper to taste
1 1/4 cups low fat yogurt
8 pieces cooked tandoori chicken
fresh cilantro sprigs, to garnish
Tikka Masala
2 table spoon ghee or oil
1 large garlic clove, finely chopped
1 fresh red chili, seeded and chopped
2 teaspoon ground cumin
2 teaspoon ground paprika
1/2 teaspoon salt
pepper to taste
Instructions
- To make the tikka masala, heat oil in a large skillet with a tight-fitting lid over medium heat.
- Add the garlic and chili and stir-fry for 1 min.
- Stir in the cumin, paprika, salt and pepper to taste and continues stir-frying for about 30 sec.
- Stir the tomatoes with their juices and low-fat yogurt into the pan.
- Reduce the heat to low and let the sauce simmer for about 10 min, stirring frequently until it reduces and thickens.
- Meanwhile, remove all the bones and any skin from the Tandoori chicken pieces, then cut the meat into bite-size pieces.
- Adjust the seasoning of the sauce, if necessary.
- Add the chicken pieces to the sauce, cover and let simmer for 3-5 min, or until the chicken are heated through.
- Garnish with cilantro sprigs and serve.
Source: Pakirecipes