Pea and chicken Tikka Masala

Ingredients

• 4 chicken breasts, skinless and boneless
• 2 tbsp 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
• Half tsp turmeric
• Half a fresh red chilli, deseeded
• 2 x 400g cans chopped tomatoes
• 1 tbsp tomato puree
• 150ml chicken stock
• 2 tsp garam masala
• Half a lemon, juice
• 250g frozen peas
• Sea salt and black pepper
• Handful chopped coriander, to garnish
• Natural yoghurt, to serve

Method

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, 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.
4. Serve with rice or naan bread and garnish with freshly chopped coriander and a generous spoonful of natural yoghurt.

For more recipe ideas, visit Yes Peas!

Written by Eloise Craven-Todd• October 13, 2017• 8:47 am• Recipes