Intermediate
4
Servings
Our method
- Cut the chicken into chunks and mix with the yoghurt and tandoori paste, leave to marinate for a couple of hours, stirring occasionally.
- 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.
- 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.
- Serve with rice or naan bread and garnish with freshly chopped coriander and a generous spoonful of natural yoghurt.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
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
