Chicken Tikka Masala
Easy
PREP IN
20 MIN
COOK IN
30 MIN
SERVE
4
Ingredients
- 1 tbsp vegetable oil
- 2 onions, finely sliced
- 1 inch ginger, peeled and finely grated
- 3 cloves garlic, crushed
- 2 tbsp tikka masala paste
- 1 tbsp tomato puree
- 500g skinless chicken thighs, cut into bite-sized pieces
- 1 tin chopped tomatoes
- 1 tbsp mango chutney
- 100ml natural yoghurt
- 100ml double cream
- Salt & pepper
- Fresh coriander, roughly chopped
- Basmati rice
- Naan bread
TO SERVE:
Method
- 1. Heat the oil in a large, heavy-based pan and add the onions. Cook for a minute over a high heat before turning the heat right down to low, and cooking for 20 minutes, stirring every so often, until the onions are completely softened and caramelised.
- 2. Take off the lid and stir in the garlic and ginger. Turn up the heat to medium and cook for a minute or two before stirring in the tikka masala paste. Cook for a minute or two until fragrant. Stir in the tomato puree and the chicken and fry for a minute before adding the tomatoes. Bring to the boil and simmer for 10 minutes, until the chicken is cooked.
- 3. Stir in the chutney, yoghurt and cream and season with salt and pepper. Garnish with coriander and serve with basmati rice and naan bread.
