Easy chicken tikka masala

Main ingredients:
    Chicken, Rice
    For the marinade
    100ml plain yogurt
    1 lime, juice only
    2 tsp turmeric
    2 tsp chilli powder
    2 tsp ground coriander seeds
    1 tsp ground cumin
    2 tsp grated fresh ginger
    1 cloves garlic, crushed
    4 x 150g chicken breasts
    For the tikka masala
    60ml olive oil
    2 onions, finely chopped
    2 inch piece of ginger
    2 tsp chilli powder
    1 tsp coriander seeds, ground
    1 tsp ground cumin
    2 cloves garlic, crushed
    2 tomatoes, roughly chopped
    4 tbsp tomato purée
    1 tsp salt
    250ml water
    100ml double cream
    To serve
    Coriander, to garnish
    Basmati rice
4 1
4/5 (1 rating)
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Recipe Type: Dinner, Easy, Family Dinners, One Pot, Curry
Special Info Gluten free, Egg free, Pregnant Mums
Level of Difficulty: Easy
    For the marinade: Combine all the marinade ingredients in a large bowl then mix in the chicken. Wrap the bowl with cling film and marinate overnight in the refrigerator.
    For the tikka masala: Pour the oil into a pan and set over medium-high heat. Toss in the onions and fry until golden.
    Mix in the ginger, chilli powder, coriander and cumin and fry for another 30 seconds. Add the garlic and cook again for 30 seconds. Tip in the tomatoes and fry for 1 or 2 minutes. Lower the heat, add the tomato paste and simmer for 3 to 4 minutes.
    Mix in the marinated chicken, coating the breasts evenly with the sauce. Pour in the water then put a lid on and stew over low heat for about 15 to 20 minutes, while stirring from time to time.
    Tip in the cream, season with salt and simmer for another 5 minutes, until completely cooked.
    Sprinkle with coriander leaves and serve alongside basmati rice. 

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