Recipes

Cheats Chicken Tikka Masala

Chicken Tikka Masala is the UK’s favourite curry and now you can enjoy it on the go in your very own food pot. It makes the perfect working lunch or is great for adventurous days out when you need something filling and warm. This recipe uses shop bought tikka masala paste for ease but if you have time you can make your own.

Ingredients

·       2 tbsp of vegetable oil
·       12g of butter
·       100 ml of water
·       4 skinless and boneless chicken breasts
·       2 roughly chopped onions
·       2 tbsp of shop bought tikka masala paste
·       1 red pepper, deseeded and roughly chopped
·       1 tin of chopped tomatoes (400g)
·       2 tbsp tomato puree
·       75 ml double cream
·       75ml natural yoghurt
·       2 tbsp mango chutney
·       Pinch of salt
·       Sprinkling of coriander leaves to serve (optional)
·       Pilau rice to serve

 

Preparation time: 10 – 15 minutes
Cooking time: 30 – 40 minutes
Serves 3 – 4

Method

1.     Begin by preparing all the veg and chopping the chicken breasts into manageable chunks around 2-3cm.

2.     In a large saucepan with a lid or casserole dish on the hob, heat the oil and the butter and add the onions and a pinch of salt. Cook until the onions are soft and golden, approximately 15-20 minutes.

3.     Next add the tikka masala paste and peppers, cook for a further 5 minutes.

4.     Add the chicken breast chunks and stir to ensure each piece is well coated in the paste. Cook for 2 minutes.

5.     Add the tin of chopped tomatoes, tomato puree and 100 ml of water. Cover the pot with a lid and simmer gently for 15 minutes. Occasionally give the pot a stir until the chicken is thoroughly cooked through.

6.     When the chicken is cooked, remove the lid, and add the mango chutney, double cream and yoghurt and warm the curry through gently. Taste and season as required.

7.     Serve with pilau rice.

Tips

·       If you want to make your own tikka masala paste – in a food processor blend together 5 cloves of garlic, 1 red deseeded and roughly chopped chilli, 2 tsp of ground cumin, a 5cm piece of ginger, 2 tsp of ground coriander, 1 tsp of garam masala, 1 tsp turmeric, 1 tsp of paprika and the seeds from 4 cardamom pods. Either add a little water or vegetable oil to bring the mixture to a paste.

·       If you would prefer a vegetarian option, switch the chicken for tofu or another meat protein substitute.

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