Easy Chicken Tikka Masala Recipe
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Chicken Breasts (diced)
- 4 tbsp Tikka Paste
- 4 tbsp Plain Yogurt
- 1 tbsp Olive Oil
- 1 Onion (finely chopped)
- 2 Garlic Cloves (finely chopped)
- 1 tbsp Fresh Ginger (peeled and grated or chopped)
- 1 tbsp Curry Powder
- 400 g Chopped Tomatoes
- 200 ml Coconut Milk (or coconut cream)
- 1 tsp Sugar
- 1 tsp Salt
- ΒΌ tsp Black Pepper
- 2 tbsp Coriander (chopped)
Method
- Marinade the chicken pieces in the tikka paste and yogurt for at least 20 minutes, but preferably overnight.
- Heat a little oil in a shallow casserole and gently cook the onion, garlic, and ginger for 3-4 minutes until soft.
- Turn the heat up to high and add in the chicken. Cook until the chicken changes colour. This will take about 4-5 minutes.
- Add the coconut milk, chopped tomatoes, curry powder, salt, sugar, and black pepper and simmer on a medium heat for 15-20 minutes. Garnish with the chopped coriander.