Pea Chicken Tikka Masala

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

Ingredients

4 
Chicken breasts, skinless and boneless
2 
tablespoons
 
Natural yoghurt
4 
tablespoons
 
Tandoori paste
3 
tablespoons
 
Vegetable oil
1 
Cinnamon stick
6 
Cardamom pods
1 
large Onion, peeled and finely chopped
3 cm 
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
Black pepper
Handful chopped coriander, to garnish
100 
g
 
Natural yoghurt, to serve

Our 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. Refer to pack cooking instructions to cook the peas. 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.
WHAT OUR CONSUMERS THINK
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Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
413
15.2
2
16
1.8