Chicken tikka masala
Creamy, mildly spiced and better than the takeaway. Serve it over fluffy basmati rice.
- Time55 min
- LevelEasy
- Costabout £2.25 a head
Ingredients
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Method
- 1
Mix the chicken with the yoghurt and 1 tbsp of the paste. Leave to marinate for 15 minutes, or overnight in the fridge.
15 min - 2
Heat 1 tbsp of the oil in a large pan over a high heat. Fry the chicken in two batches for 5 minutes, until charred in places. Set aside.
- 3
Add the rest of the oil and the onions. Cook for 10 minutes until soft. Stir in the garlic, ginger, cumin, paprika and the rest of the paste and cook for 1 minute.
10 min - 4
Tip in the tomatoes and a splash of water. Simmer for 15 minutes, then blitz smooth with a stick blender if you like.
15 min - 5
Return the chicken to the pan with the cream. Simmer for 10 minutes until the chicken is cooked through and the sauce is thick.
10 min - 6
Cook the rice following the packet instructions, about 12 minutes. Stir the garam masala and coriander through the curry and serve over the rice.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.