Chicken Tikka Masala with Buttered Naan & Green Beans

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Peel and mince garlic and ginger. Pat dry chicken with paper towel; cut into bite size pieces. Bring a pot of water to a boil.

Cook Chicken & Start Sauce:

In a large high sided pan, heat oil on medium heat. Add the chicken, season with salt and pepper. Cook about 3 minutes, or until browned on the outside, stirring occasionally. Add the garlic and ginger, and cook about 1 minute more. Stir in ¾ of the diced tomatoes you will have remainder and the garam masala. Simmer for 3 minutes, or until slightly thickened.

Simmer & Finish Sauce:

Stir in the thickened cream, simmer for 3 minutes longer. Use a slotted spoon to remove and set aside the chicken in a separate bowl or plate. Simmer the sauce 1 to 2 minutes longer until the sauce thickens. Add the cooked chicken back into the sauce.

Toast Naan:

Place the naan on a baking tray, or directly on the oven rack, and heat for about 2 minutes, or until warmed through and soft. Tip: Keep an eye on the naan to ensure they don’t burn. Add butter as desired.

Cook Green Beans:

Trim the ends off the beans, cut into 2-3 cm pieces. Add beans and a generous pinch of salt to the pot of boiling water. Blanch until bright green, about 2-3 minutes or to preferred doneness, then drain.

You Plate It:

Taste and add salt and pepper as needed. Divide chicken tikka masala, green beans and buttered naan evenly between plates. Enjoy!