Chicken Tikka Masala– Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Chicken Tikka Masala (Murgh Tikka Masala)
HOT LUNCH RECIPE WAGON:Chicken Tikka Masala
Now said to be the world’s most popular Indian dish, this actually originated from the kitchens of Bangladeshi chefs in England
4 tomatoes chopped
6 heavy tablespoons heavy cream
2 inch gingerroot, peeled and grated
4 garlic cloves, chopped
3 tablespoons vegetable oil
2 bay leaves
1 teaspoon ground cumin
2 onions, finely chopped
2 green chilies
½ teaspoon paprika
1 teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon salt
A pinch garam masala
1 recipe quantity Tandoori chicken bites
Place
tomatoes, cream, ginger and garlic in a blender and blend until thick sauce forms, put aside
Heat
the oil in a large saucepan with a top, over medium heat. Include the bay leaves and onions and fry, stir constantly, 6 -8 minutes until the contents are golden brown
Add
the chilies, cumin, coriander, paprika, turmeric, salt and garam masala and stir 1 minute, or until you can smell the aroma of the spices. Don’t burn.
Add
the chicken pieces and fry, stirring occasionally 3 minutes. Stir the tomato and cream mixture into the pan, cover and reduce the heat to low. Simmer 5 minutes until the chicken is heated through.
Bring
½ cup water to a boil while the chicken mixture is simmering. Add boiling water to the chicken and simmer 1 minute longer, stirring or until droplets of oil appear on the surface. Serve hot with buttery spinach and potatoes and plain basmati rice. Place war in a heated lunch tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF