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“A yummy, not too spicy Indian chicken dish that is savoury and easy to prepare! Serve with some brown basmati rice and a nice salad to round out the meal (and some naan, of course). I've modified the cooking of it a bit (from "500 Curries" edited by Mridula Baljekar) to make it easier.”
READY IN:
42mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the chicken into 1 inch pieces. Put 3 tbsp of the tikka paste and all of the yogurt into a bowl. Add the chicken, coat thoroughly and leave to marinate for 30 minutes.
  2. Heat the oil in a pot and fry the onion, garlic, chilli pepper and ginger for 5 minutes. Add the remaining tikka paste and fry for another 2 minutes. Stir in the tomato paste, almonds and water. Add marinated chicken and sauce and simmer gently for 15 minutes or until chicken is done.
  3. Add cream and lemon juice and simmer gently for 5 minutes. Garnish with coriander and serve on rice with naan bread.

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