Recipe: Chicken Tikka Masala

CHICKEN TIKKA MASALA

We all love a takeout, but our tikka masala is so easy and delicious that we'd far rather cook everything ourselves. It takes under an hour from start to finish... probably quicker than ordering in and you'll get our amazing aubergine raita as well!

Ingredients

  • 4 chicken breasts
  • 2 cloves garlic
  • 1 chunk ginger
  • 1 fresh red chilli, deseeded
  • 1 tbsp garam masala
  • 1/2 tbsp ground coriander
  • 1/2 tbsp paprika
  • 1 squeeze tomato purée
  • 1 tbsp vegetable oil
  • 2 onions
  • 1 cinnamon stick
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 400 g tinned tomatoes
  • 100 ml chicken stock
  • 200 ml double cream
  • 1 handful fresh coriander
  • 2 lemons
  • 1 glug oil
  • 1 aubergine
  • 1 pinch chilli flakes
  • 1 tsp mustard seeds
  • 4 curry leaves
  • 1 mug natural yogurt
  • 1 pinch sugar
  • 1 bag rice to serve
  • 1 bag naan to serve
cube the chicken

Step 1

Cube The Chicken

Cut the chicken breasts into bite sized cubes.

marinate the chicken

Step 2

Marinate The Chicken

Peel and finely chop (or blend) the garlic, ginger and chilli. Add the garam masala, ground coriander, paprika, tomato purée and any stalks from the fresh coriander. Blend or pummel into a paste. Marinate the chicken in the paste for at least an hour or ideally overnight.

fry the onions

Step 3

Fry The Onions

Slice the peeled onions. Heat a tablespoon of oil in a saucepan and add the onions and the remaining spices. Fry until the onions are soft.

simmer the curry

Step 4

Simmer The Curry

Add the tinned tomatoes, stock and cream, then season with salt. Simmer the curry for 10 minutes, then add the chicken pieces with the paste. Cook gently for another 20 minutes, until the chicken is cooked and the sauce has reduced slightly.

make the raita

Step 5

Make The Raita

Chop the aubergine into a small dice and fry in a splash of oil for 5 minutes to soften, then drain on kitchen paper. Warm up more oil in the same pan to gently toast the chilli flakes, mustard seeds and curry leaves. Stir into the yoghurt

serve up!

Step 6

Serve Up!

Roughly chop the fresh coriander and add to the curry along with a squeeze of lemon juice. Serve with a lemon wedge. Serves 6

Comments

aninha

First try... NAILED IT!!!

soulsarah

So easy to make both of these, I wouldn't know why people buy them from the store!

studentchow

A jar of tikka masala sauce is nowhere near as cheap as making your own paste and using a jar of coconut milk. This healthy take on the British classic is a great Christmas present or useful in our next recipe.

samigrapejammie

Think it will throw off the flavors to add some coconut milk? I love coconut milk!

Barry

If I go to an Indian restaurant this is what I'm having. No questions!

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