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Chicken tikka masala



  • 1.

    Place rice in salted boiling water and cook until soft, then drain and steam.

  • 2.

    Slice the chicken into thin, near transparent strips. Heat the oil and add the chicken. When browned add the onion, ginger, garlic, herbs and spices and cook for a further 30 seconds over a moderate heat. Then add the tomatoes and cook for a further thirty seconds. Reduce the heat and stir in the tomato puree and simmer.

  • 3.

    Add the yoghurt and cream, warm through and serve with the rice and chopped coriander.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken tikka masala.


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