Pea Chicken Tikka Masala

Nr of servings
4
Difficulty Level

Pea Chicken Tikka Masala

Logo Thanks to Yes Peas !
Nr of servings
4
Difficulty Level

Ingredients

4 
chicken breasts, skinless and boneless
2 
tablespoons 
natural yoghurt
4 
tablespoons 
4 tbsp tandoori paste
3 
tablespoons 
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 
teaspoon 
ground cumin
1 
teaspoon 
ground coriander
1/2 
teaspoon 
turmeric
1/2 
fresh red chilli, deseeded
2 
x 400g cans chopped tomatoes
1 
tablespoon 
tomato puree
150 
ml 
chicken stock
2 
teaspoons 
garam masala
1/2 
lemon, juice
250 
g 
frozen peas
Sea salt and black pepper
Handful chopped coriander, to garnish
Natural yoghurt, to serve

Preparation

  1. Cut the chicken into chunks and mix with the yoghurt and tandoori paste, leave to marinate for a couple of hours, stirring occasionally.
  2. 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.
  3. Once the spices have cooked, add the chicken with marinade, fry for 4 minutes then add the chopped tomatoes, tomato puree, chicken stock, gram 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.
  4. Serve with rice or naan bread and garnish with freshly chopped coriander and a generous spoonful of natural yoghurt.

Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
413
15.2
2
16
1.8
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.